Ingrédients pour Penne With Vodka Sauce Capicola
- Whole Wheat Penne
- 4 ounces thinly sliced capicola
- 1/2 cup finely chopped yellow onion
- Garlic Cloves
- 1/2 cup vodka
- Crushed Tomatoes
- Half And Half
- 1 teaspoon Worcestershire sauce
- Crushed Red Pepper Flakes
- Fresh Basil
- Fresh Ground Pepper
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Comment préparer Penne With Vodka Sauce Capicola
- Bring a large pot of salted water to a rolling boil. Add 1 pound of penne pasta and cook according to package directions, about 12 minutes, until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 4 ounces of thinly sliced capicola and cook until crispy, about 4-5 minutes. Remove the capicola and set aside on a paper towel-lined plate.
- Add 1/2 cup of finely chopped yellow onion and 2 cloves of minced garlic to the same skillet. Cook until softened and translucent, about 2-3 minutes.
- Pour in 1/2 cup of vodka and bring to a simmer, cooking until reduced by half, about 2 minutes.
- Stir in 1 (28-ounce) can of crushed tomatoes, 1/2 cup of heavy cream or half-and-half, 1 teaspoon of Worcestershire sauce, and a pinch of crushed red pepper flakes (to taste).
- Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly. If the sauce is too thick, add a little pasta water to adjust the consistency.
- Add the cooked penne to the sauce and toss to coat.
- Serve immediately, topped with the crispy capicola, fresh basil leaves (about 1/4 cup, chopped), and freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
4g
Carbs
18g
