Penne with Vodka Sauce Capicola
Indulge in the irresistible flavors of Penne with Vodka Sauce Capicola, a rich and creamy pasta dish that combines classic Italian-inspired ingredients with a touch of gourmet flair. Perfectly al dente penne pasta is coated in a luscious tomato vodka sauce, subtly spiced with red pepper flakes and enriched by heavy cream. The star of the dish, thinly sliced capicola, is lightly crisped to bring out its smoky and savory notes, adding layers of flavor and texture to every bite. Finished with freshly grated Parmesan cheese and aromatic basil, this dish strikes the ultimate balance of comfort food and culinary sophistication. Ideal for a cozy dinner or entertaining guests, this recipe comes together in just 40 minutes, making it a go-to for weeknight indulgence.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 4 ounces capicola (thinly sliced)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 0.5 teaspoons crushed red pepper flakes
- 0.5 cups vodka
- 6 ounces tomato paste
- 1 cup heavy cream
- 0.5 cups grated Parmesan cheese
- 0.25 cups fresh basil leaves (chopped)
- to taste salt
- to taste black pepper
- 0.5 cups reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the thinly sliced capicola and cook until slightly crispy, about 3-4 minutes. Remove from the pan and set aside on a plate lined with paper towels.
In the same skillet, melt the butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 4-5 minutes. Then, add the minced garlic and crushed red pepper flakes. Cook for another 1-2 minutes, stirring frequently.
Carefully pour in the vodka and let it simmer for 2-3 minutes, allowing the alcohol to cook off. Stir in the tomato paste and cook for an additional 2 minutes, ensuring the tomato paste is fully incorporated.
Reduce the heat to low, then slowly pour in the heavy cream. Stir continuously until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Add the cooked penne to the sauce, tossing to coat evenly. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to achieve your desired consistency.
Fold in the crispy capicola, half of the grated Parmesan cheese, and half of the chopped basil. Stir gently to combine.
Serve the pasta hot in bowls or on plates. Garnish with the remaining Parmesan cheese and basil for a finishing touch.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
