Penne with Vodka Sauce andamp; Capicola

2014-06-13
  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    311 calorie
  • Saturated Fat

    1 grams
  • Cholesterol

    9 grams
  • Sodium

    264 milligrams
  • Carbohydrate

    47 grams
  • Fiber

    5 grams
  • Protein

    11 grams

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

Method

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

Shopping tip Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.

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