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
Instructions
- 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.