Penne with Vodka Sauce & Capicola

Penne with Vodka Sauce & Capicola
Prep time
Cook time
Total time
Serves: 6
  • 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
  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. Drain on a paper towel.
  4. Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute.
  5. Increase heat to high; add vodka and bring to a boil. Boil until reduced by about half, about 2 minutes.
  6. 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.
  7. Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.


Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: