Active time: 20 minutes | Total: 35 minutes
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.
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
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.
Makes 6 servings.
Per serving: 311 calories; 3 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 54 g carbohydrate; 12 g protein; 7 g fiber; 324 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Iron, Magnesium & Vitamin A (20% dv).
Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.
By Carolyn Malcoun3 food rules you should steal from the world?s healthiest diet - Healthy Living on Shine