Recipe - Penne with Vodka Sauce & Capicola

12 oz Whole-Wheat Penne Pasta
1 2-oz piece of Capicola or Pancetta, finely diced
1 small Onion, chopped
3 cloves Garlic, chopped
1 cup Vodka
1 28-oz. can Crushed Tomatoes
1 cup Half-and-Half
2 tsp Worcestershire Sauce
1 tsp Crushed Red Pepper
1 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 sauce to medium-low heat; add onion and garlic and cook until onion is translucent, about 1 minute. Increase heat to high; add vodka and bring to a boil. Boil until reduce 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. 

Yield: 6 servings (serving size: 1 cup)

Freebies: 2 G&S; 1 Fat; 1 LM

Calories 311 (8.7% from fat); Fat 3g (sat 1g, mono 1g);
Protein 12g; Carb 54g; Fiber 7g; Chol 9mg; Sodium 324mg; Potassium 517mg.

Recipe taken from Eating Well Magazine, April/May 2006.