Penne With Vodka Sauce & Capicola

• 12 ounces whole wheat penne
• 2 ounces piece capicola or 2 ounces pancetta, finely diced
• 1 small onion, chopped
• 3 garlic cloves, 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 flakes
• 1/4 cup chopped fresh basil
• fresh ground pepper

1. Bring a large pot of water to a boil.
2. Cook penne until just tender, 12 minutes or according to package directions.
3. Meanwhile, cook capicola (or pancetta) in a large saucepan over medium heat until crisp, about 4 minutes.
4. Drain on a paper towel.
5. Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute.
6. Increase heat to high; add vodka and bring to a boil.
7. Boil until reduced by about half, about 2 minutes.
8. 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.
9. Drain the pasta; serve topped with the sauce and sprinkled with the capicola (or pancetta), basil and pepper.

whole wheat penne, pancetta, onion, garlic, vodka, tomatoes, worcestershire sauce, red pepper, fresh basil, fresh ground pepper

Taken from www.food.com/recipe/penne-with-vodka-sauce-capicola-415098 (may not work)