I made this for dinner last night for my husband and myself because I had some pancetta I wanted to use up and a little bit of fat free half and half. I figured it served six so we could get two dinners out of it. Wrong! There was just enough left for lunch today. I only had to change the recipe a tiny bit. When I fried up the pancetta it didn't release enough fat to cook the onion and garlic so I had to add a glug of olive oil. It was wonderful.
Penne with Vodka Sauce & Capicola
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.