Recipe by AZPARZYCH
Trying to find new pasta dishes besides the usual spaghetti and meatballs. I think this was originally posted in Eating Well Magazine.
- 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 See How It's Made
- 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.