Penne With Vodka Sauce & Capicola |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Trying to find new pasta dishes besides the usual spaghetti and meatballs. Ingredients:
12 ounces whole wheat penne |
2 ounces piece capicola or 2 ounces pancetta, finely diced |
1 small onion, chopped |
3 garlic cloves, 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 flakes |
1/4 cup chopped fresh basil |
fresh ground pepper |
Directions:
1. Bring a large pot of water to a boil.
2. Cook penne until just tender, 12 minutes or according to package directions.
3. Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes.
4. Drain on a paper towel.
5. Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute.
6. Increase heat to high; add vodka and bring to a boil.
7. Boil until reduced by about half, about 2 minutes.
8. 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.
9. Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.
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