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Penne with Vodka Sauce & Capicola

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 6
Author: Christopher Kosovich

Ingredients

  • 12 ounces penne
  • 1 2- ounce piece capicola or pancetta finely diced
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 1/2 cup vodka
  • 1 28- oz can crushed tomatoes
  • 1/4 cup half-and-half
  • 2 tsp Worcestershire sauce
  • 1/4-1/2 tsp crushed red pepper
  • 1/4 cup chopped fresh basil
  • Freshly ground pepper to taste

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.