Penne with Pancetta and Tomato-Cream Sauce
(Penne con Pancetta, Panna e Pomodoro)
Ingredients:
1/2 cup chopped pancetta or bacon (3 ounces)
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
Two 14 and 1/2-ounce cans petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
3/4 cup torn basil leaves, divided
1 pound Penne pasta
Directions:
Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes.
Using slotted spoon, transfer pancetta to paper towels to drain.
Add olive oil and garlic to pancetta drippings and saute 30 seconds.
Add tomatoes with juices, wine, and cream.
Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes.
Stir in 1/2 cup basil.
Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in pot of boiling salted water until 'al dente'.
Drain pasta and divide among 4 plates.
Spoon sauce over pasta.
Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve. Makes 4 servings.