Penne with Vodka Sauce & Capicola from Italian Recipes

6 servings
Active Time: 20 minutes
Total time: 35 minutes

 
Components
12 oz whole wheat penne
capicola a piece or two-ounce pancetta, diced (see Tip)
1 small onion
3 cloves garlic, minced
1 / 2 cup vodka
January 28-Can crushed tomatoes
1 / 4 cup half and half
2 v. teaspoon Worcestershire sauce
1.4 to 1.2 teaspoon crushed red pepper
1 / 4 cup chopped fresh basil
Freshly ground pepper to taste

 
Preparation
  1. Bring a large pot of water to a boil. Cook penne al dente, 12 minutes, or according to package directions.
  2. Meanwhile, capicola cook (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on paper towels.
  3. Return frying pan on medium-low heat, add onion and garlic and cook until the onion is translucent, about 1 minute. The sharp increase in the heat, add vodka and bring to a boil. Boil until reduced by half, about 2 minutes. Stir in tomatoes, half and half, Worcestershire sauce and crushed red pepper to taste, reduce heat and simmer until thickened, about 10 minutes.
  4. Drain pasta and serve topped with sauce and sprinkle with capicola (or pancetta), basil and pepper.


 
Tips and Tricks
Tip: capicola and pancetta is in the deli section of most supermarkets. Buy a big chunk of that provision.
Per serving:
311 calories, 3 g fat (1 g sat, 1 g mono), 9 mg cholesterol, 47 g carbohydrate, 0 g added sugar, 11 g protein, 5 g fiber, 264 mg sodium , 517 mg potassium.
Nutrition bonus:
Vitamin C (25% daily value), iron, magnesium and vitamin A DV (20%).
3 Department of carbohydrates

 
Exchanges:
3 starch, 1 vegetable

 
via eatingwell

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