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Penne with Vodka Sauce and Capicola

  • Prep Time: -
  • Cook Time: -
  • Serves: 6
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (62 Ratings): 4 out of 5 stars

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Ingredients

  1. 12 ounces whole-wheat penne
  2. 2 ounces capicola or pancetta, finely diced (see Tip)
  3. 1 small onion, chopped
  4. 3 cloves garlic, chopped
  5. 1/2 cup vodka
  6. 1 (28 ounce) can crushed tomatoes
  7. 1/4 cup half-and-half
  8. 2 teaspoons Worcestershire sauce
  9. 1/4 teaspoon crushed red pepper
  10. 1/4 cup chopped fresh basil
  11. Freshly ground pepper to taste

Nutrition Info

Per Serving

  • Calories: 356 kcal
  • |
  • Carbohydrates: 52 g
  • |
  • Dietary Fiber: 4 g
  • |
  • Fat: 7 g
  • |
  • Protein: 12 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  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.

Yield: 6 servings

3. Still Hungry?

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.

Notes:

Shopping 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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8 reviews

Most Helpful Reviews

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  • Perfect!!

    Shandra B - November 19, 2007 07:09:34 AM PST
    My husband fell in love with this dish. Now I must make it at least once a month. He would eat it more often if I would agree to it. The creaminess of the half-and-half added to the tomatoes, along with the crispy goodness that is pancetta add up to a real taste delight. I don\'t change a thing. Simply wonderful!

    6 of 6 found this review helpful.

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  • Loved it

    Ria - July 24, 2008 11:25:27 AM PST
    Been wanting a Vodka sauce recipe for a while. I also added peas and I used prosciutto in lieu of the capiccola. Brought it in to work and co-workers loved it. Thanks for the recipe.

    3 of 3 found this review helpful.

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  • Peas

    hcchris - June 13, 2007 06:08:16 AM PST
    works so much better w/ peas added to the recipe

    3 of 6 found this review helpful.

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  • The best just got better

    douglas l - June 3, 2009 10:46:32 AM PST
    Ria. I totally agree with you adding sweet peas and using parma prosciutto instead of the pancetta. The sweet peas along with the salty prosciutto just makes a great combination!

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  • substitute

    lrkbuilders - June 3, 2009 10:27:44 AM PST
    you can sub the half and half for lowfat or no fat evaporated milk and get the same creaminess. We like it better that way. I\\'ve used the basic recipe without the vodka for lasagna and spaghetti. We love it.

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