Penne with Vodka Sauce & Capicola

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.

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