Penne with Vodka Sauce & Capicola
Author: Christopher Kosovich
- 12 ounces penne
- 1 2-ounce piece capicola or pancetta, finely diced
- 1 small onion, chopped
- 3 cloves garlic, chopped
- ½ cup vodka
- 1 28-oz can crushed tomatoes
- ¼ cup half-and-half
- 2 tsp Worcestershire sauce
- ¼-1/2 tsp crushed red pepper
- ¼ cup chopped fresh basil
- Freshly ground pepper to taste
- 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.