Ingredients Jump to Instructions ↓

  1. 12 ounce(s) whole-wheat penne 1 cup(s) capicola , or pancetta, finely diced 1 small onion , chopped 3 clove(s) garlic , chopped 1/2 cup(s) vodka 1 can(s) crushed tomatoes 1/4 cup(s) half-and-half 2 teaspoon(s) Worcestershire sauce 1/375 teaspoon(s) crushed red pepper 1/4 cup(s) chopped fresh basil Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

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


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