Ingredients

• 12 ounces whole-wheat penne
• 1 2-ounce pi capicola, or pancetta, finely diced (see Tip)
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1/2 cup vodka
• 1 28-ounce c crushed tomatoes
• 1/4 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 1/4-1 teaspoon crushed red pepper
• 1/4 cup chopped fresh basil
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

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

Step 2

Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes. Drain on a paper towel.

Step 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.

Step 4

Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.