NUTRITION PROFILE:
Low Calorie
| High Fiber
| Low Sodium
| Low Cholesterol
| Low Sat Fat
| Heart Healthy
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.
Makes 6 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
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
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 INFORMATION: Per serving: 311 calories; 3 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 54 g carbohydrate; 12 g protein; 7 g fiber; 324 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Iron, Magnesium & Vitamin A (20% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 vegetable
TIP: Tip: Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.
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