Penne with Vodka Sauce & Capicola

3.8 (66)
Penne with Vodka Sauce & Capicola

Our velvety tomato sauce is spiked with cubes of salty capicola and a few shots of vodka. Make it a Meal: Caesar salad and a glass of Pinot Noir will shine with this dish.

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

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

  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.

Tips & Notes

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

Nutrition

Nutrition Per Serving

calories 311
fat 3 g (1 g sat, 1 g mono)
cholesterol 9 mg
carbohydrates 47 g
protein 11 g
fiber 5 g
sodium 264 mg
potassium 517 mg

Nutrition Bonus Vitamin C (25% daily value), Iron, Magnesium & Vitamin A (20% dv).

Carbohydrate Serving 3

Exchanges 3 starch, 1 vegetable

From EatingWell April/May 2006, EatingWell Serves Two