Penne with Vodka Sauce & Capicola

From EatingWell: April/May 2006, EatingWell Serves Two — Subscribe Now!

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.

Penne with Vodka Sauce & Capicola Recipe

6 servings

Active Time: 20 minutes

Total Time: 35 minutes

Nutrition Profile

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin C (25% daily value), Iron, Magnesium & Vitamin A (20% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable