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Penne With Vodka Sauce & Capicola

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“Trying to find new pasta dishes besides the usual spaghetti and meatballs. I think this was originally posted in Eating Well Magazine.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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