Penne with Vodka Sauce & Capicola |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) chopped fresh basil |
1/4 - 1/2 teaspoon(s) crushed red pepper |
1 can(s) crushed tomatoes (28 oz) |
freshly ground pepper to taste |
3 clove(s) garlic, chopped |
1/4 cup(s) half-and-half |
2 ounce(s) piece capicola or pancetta, finely diced |
1 small onion, chopped |
1/2 cup(s) vodka |
12 ounce(s) whole-wheat penne |
2 teaspoon(s) worcestershire sauce |
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 a 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 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.
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