Penne With Vodka Sauce & Hot Butt Cappy

Ingredients

• 2 ounces | Hot Italian Cappy Style Ham
• 12 ounces | Whole wheat penne
• 1 | Onion, small, chopped
• 3 | Garlic cloves, chopped
• 1/2 c | Vodka
• 1 28 oz can | Crushed tomatoes
• 1/4 c | Half and half
• 2 tsp | Worcestershire Sauce
• 1/2 - 1/2 tsp | Crushed red pepper flakes
• 1/4 c | Basil, freshly chopped
• to taste | Black pepper

Method

1. Bring a large pot of water to a boil
2. Cook penne until just tender, 12 minutes or according to package directions
3. Meanwhile, cook hot butt cappy in a large saucepan over medium heat until crisp, about 4 minutes.
4. Drain on a paper towel.
5. Return the saucepan to medium-low heat; add onion and garlic and cook until the onion is translucent, about 1 minute.
6. Increase heat to high; add vodka and bring to a boil.
7. Boil until reduced by about half, about 2 minutes.
8. 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.
9. Drain the pasta; serve topped with the sauce and sprinkled with the hot butt cappy, basil and pepper