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.