Our velvety tomato sauce is spiked with cubes of salty capicola and a few shots of vodka. Make it a Meal: Caesar salad and a glass of Pinot Noir will shine with this dish.
Recipe courtesy of EatingWell.com
Save Recipe Print
35 min
20 min
15 min
6 servings

Nutrition Info



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.

Shopping tip Capicola and pancetta can be found in the deli section of most large supermarkets. Buy one thick piece for this recipe.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Penne alla Vodka

Recipe courtesy of Ree Drummond

Penne ala Vodka

Recipe courtesy of Food Network Kitchen

Penne with Salad Stuff

Recipe courtesy of Michele Urvater

Penne with Edible Flowers

Recipe courtesy of Curtis Aikens

Penne au Gratin

Recipe courtesy of Jacques Pepin

Penne with Turkey Meatballs

Recipe courtesy of Giada De Laurentiis

Penne With Turkey Ragu

Recipe courtesy of Food Network Kitchen

Penne Pasta with Alex Guarnaschelli

Recipe courtesy of Amber Kelley

Baked Penne with Sausage, Tomato and Cauliflower

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories