Penne With Vodka Sauce & Capicola

Trying to find new pasta dishes besides the usual spaghetti and meatballs. I think this was originally posted in Eating Well Magazine.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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

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.