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Thursday, April 19 2012

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.


Penne with Vodka Sauce & Capicola
Recipe from 
Servings: 6 servings
Prep Time: 20 mins
Total Time: 35 mins
    12  ounces  whole-wheat penne
     2-ounce piece  capicola, or pancetta, finely diced (see Tip)
       small onion, chopped
     cloves  garlic, chopped
    1/2  cup  vodka
     28-ounce can  crushed tomatoes
    1/4  cup  half-and-half
     teaspoons  Worcestershire sauce
    1/4-1/2  teaspoon  crushed red pepper
    1/4  cup  chopped fresh basil
        Freshly ground pepper, to taste

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

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.


Tip: Capicola and pancetta can be found in the deli sectionof most large supermarkets. Buy one thick piece for this recipe.
Nutrition information
Calories 311, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 9 mg, Sodium 264 mg, Carbohydrate 47 g, Fiber 5 g, Protein 11 g, Potassium 517 mg. Daily Values: Vitamin A 20%, Vitamin C 25%. Exchanges: Starch 3, Vegetable 1. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:13 am   |  Permalink   |  0 Comments  |  Email

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