1 to 2 ounces
capicola, or pancetta, finely diced
garlic, finely chopped
1 28-ounce can
crushed red pepper
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.
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