- 1 8oz. pkg Hodgson Mill Gluten Free Brown Rice Penne
- 1 lrg. bunch asparagus, 2 cups
- 6 oz. pancetta, diced
- 1 small leek, white and green parts, rinsed and thinly sliced
- 3 cloves garlic, minced
- 1/2 cup vodka
- 1 28oz.can crushed tomatoes
- 1/2 cup half & half
- 2 tsp. Worcestershire Sauce
- 1/4 tsp red pepper flakes, more or less to taste
- 1/3 cup fresh basil, chopped
- Parmesan cheese, grated, for sprinkling
Bring a large pot of salted water to a
boil and cook the penne until just tender, 8 minutes. Drain and set aside. Coat
asparagus* lightly with olive oil and grill it in a grill pan on the stove or
outside on a grill. Once asparagus is grilled on all sides and crisp-tender
(about 8 minutes), remove it to a cutting board until cool enough to handle.
Cut the asparagus into 1-inch long pieces and set aside.
Heat a large skillet over medium-high
heat and sauté the pancetta until it’s brown and crispy, about 3-4 minutes.
Transfer pancetta to a paper towel
lined plate to drain. Set aside. Pour out all but 1 Tbsp. of the pancetta
drippings from the skillet and add the leeks to the pan. Sauté the leeks until
soft (about 3 minutes) and add garlic and cook for an additional minute.
Carefully pour the vodka into the pan and boil until reduced by half. Stir in
tomatoes, half & half, Worcestershire sauce and red pepper flakes. Reduce
the heat to a simmer, cover and cook until the sauce is thickened, about 8-10 minutes.
Add basil, pancetta and asparagus to the sauce and cook over low heat for a few
minutes or until heated through. Scoop pasta onto individual plates and top
with the sauce and a sprinkle of Parmesan cheese. Serve immediately.
*NOTE: Asparagus can be blanched or roasted
in lieu of grilling.
Print this Recipe