Penne with Vodka Sauce & Capicola
Recipe from EatingWell

Our velvety tomato sauce is spiked with cubes of salty capicola and a few shots of vodka. Make it a Meal: Caesar salad and a glass of Pinot Noir will shine with this dish.



by 5  people


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Ingredients
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    12   ounces 
    whole-wheat penne
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    1  2  ounce piece 
    capicola, or pancetta, finely diced (see Tip)
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    1   
    small onion, chopped
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    3   
    cloves garlic, chopped
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    1/2  cup 
    vodka
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    1  28  ounce can 
    crushed tomatoes
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    1/4  cup 
    half-and-half
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    2   teaspoons 
    Worcestershire sauce
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    3/4  teaspoon 
    crushed red pepper
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    1/4  cup 
    chopped fresh basil
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    Freshly ground pepper, to taste

Directions
1.
Bring a large pot of water to a boil. Cook penne until just tender, 12 minutes or according to package directions.
2.
Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on a paper towel.
3.
Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute. Increase heat to high; add vodka and bring to a boil. Boil until reduced by about half, about 2 minutes. Stir in tomatoes, half-and-half, Worcestershire sauce and crushed red pepper to taste; reduce to a simmer and cook until thickened, about 10 minutes.
4.
Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.
Tip:

1.
Tip: Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.
Nutrition information
Per Serving: cal. (kcal) 311, Fat, total (g) 3, chol. (mg) 9, sat. fat (g) 1, carb. (g) 47, Monosaturated fat (g) 1, fiber (g) 5, pro. (g) 11, vit. A (IU) 971.8, vit. C (mg) 14.76, sodium (mg) 264, Potassium (mg) 517, Vegetables () 1, Starch () 3, Percent Daily Values are based on a 2,000 calorie diet
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