Rating: 3.43 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

Source: EatingWell Magazine, April/May 2006

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total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook penne until just tender, 12 minutes or according to package directions.

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  • 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

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

Nutrition Facts

311 calories; protein 12.5g; carbohydrates 53.4g; dietary fiber 7.1g; sugars 8.2g; fat 2.9g; saturated fat 1.1g; cholesterol 8.7mg; vitamin a iu 451IU; vitamin c 14.2mg; folate 28.9mcg; calcium 89.6mg; iron 3.6mg; magnesium 77mg; potassium 514.4mg; sodium 395.4mg; thiamin 0.3mg.

3 starch, 1 vegetable

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