Penne With Pancetta And Tomato-Cream Sauce

1. 1

   Cook pancetta in large skillet over med/low heat until crisp, about 8 minutes. Drain on towels.

2. 2

   Add olive oil and garlic to pancetta drippings and saute 30 seconds. Add tomatoes with juices, wine and cream. Bring sauce to a boil; reduce heat to med and simmer until sauce is slightly reduced, abot 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.

3. 3

   Cook pasta in a pot of boiling water until tender but still firm to bite. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.