Whole Wheat Pasta with Tomato-Vodka Sauce & Pancetta
.
Yield
6 servingsPrep
12 minCook
25 minReady
38 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, penne
whole wheat, or any pasta |
|
| 2 | ounces |
pancetta
finely diced |
*
|
| 1 | medium |
onions
chopped |
|
| 4 | cloves |
garlic
or to taste, crushed or minced |
|
| ½ | cup |
vodka
|
* |
| 28 | ounces |
tomatoes, canned, crushed
1 can |
|
| 4 | tablespoons |
light cream (half&half)
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ¼ | teaspoon |
cayenne pepper
or to taste |
|
| 4 | tablespoons |
basil
freshly chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, penne
whole wheat, or any pasta |
|
| 57.8 | ml/g |
pancetta
finely diced |
*
|
| 1 | medium |
onions
chopped |
|
| 4 | cloves |
garlic
or to taste, crushed or minced |
|
| 118 | ml |
vodka
|
* |
| 809.2 | ml/g |
tomatoes, canned, crushed
1 can |
|
| 6E+1 | ml |
light cream (half&half)
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
cayenne pepper
or to taste |
|
| 6E+1 | ml |
basil
freshly chopped |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Bring a large pot of salted water to a boil.
Cook pasta until just tender, about 12 minutes.
Meanwhile, cook pancetta) in a large saucepan over medium heat until crisp, 3 to 5 minutes.
Transfer onto a paper towel and drain.
Return the saucepan to medium-low heat, stir in onion and garlic and cook until the onion is translucent, 1 to 2 minutes.
Increase heat to high, pour in vodka and bring to a boil until reduced by about half of the volume, 2 to 3 minutes.
Stir in tomatoes, cream, worcestershire sauce and cayenne pepper to taste, reduce to a simmer and cook until thickened, 8 to 12 minutes.
Spoon the sauce over the drained pasta.
Sprinkle pancetta, basil and pepper on top.
Serve warm.
