Shelly's Recipe

PENNE WITH VODKA SAUCE & CAPICOLA

Category: Pasta - Meat

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

Bring a large pot of water to a boil. Cook penne until just tender, 12 minutes or according to pkg directions.

Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on a paper towel.

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.

Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper. Serves 6