Penne with Vodka Sauce & Capicola

http://www.eatingwell.com/recipes/penne_with_vodka_sauce_capicola.html

From EatingWell:  April/May 2006, EatingWell Serves Two

Our velvety tomato sauce is spiked with cubes of salty capicola and a few shots of vodka. Make it a Meal: Caesar salad and a glass of Pinot Noir will shine with this dish.

6 servings | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

• 12 ounces whole-wheat penne
• 1 2-ounce piece capicola, or pancetta, finely diced (see Tip)
• 1 small onion, chopped
• 3 cloves garlic, 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
• 1/4 cup chopped fresh basil
• Freshly ground pepper, to taste

Preparation

1. Bring a large pot of water to a boil. Cook penne until just tender, 12 minutes or according to package directions.
2. Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on a paper towel.
3. 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.
4. Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.

Nutrition

Per serving : 311 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 9 mg Cholesterol; 47 g Carbohydrates; 11 g Protein; 5 g Fiber; 264 mg Sodium; 517 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable

Tips & Notes

• Tip: Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.