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.
Active Time: 20 minutes |
Total Time: 35 minutes
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
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.
Per serving :
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.