Penne with Vodka Sauce & Capicola

By melanieroe

6 servings
Active Time: 20 minutes
Total Time: 35 minutes

Nutrition

Per serving: 311 calories; 3 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 47 g carbohydrates; 11 g protein; 5 g fiber; 264 mg sodium; 517 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Iron, Magnesium & Vitamin A (20% dv).
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable

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
• 1/4-1/2 teaspoon crushed red pepper
• 1/4 cup chopped fresh basil
• Freshly ground pepper, to taste

Preparation

Step 1

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.