Penne with Pancetta and Tomato-Cream Sauce

1. 1

   Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes.

2. 2

   Using slotted spoon, transfer pancetta to paper towels to drain.

3. 3

   Add olive oil and garlic to pancetta drippings and saute 30 seconds.

4. 4

   Add tomatoes with juices, wine, and cream.

5. 5

   Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes.

6. 6

   Stir in 1/2 cup basil.

7. 7

   Season sauce to taste with salt and pepper.

8. 8

   Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite.

9. 9

   Drain pasta and divide among 4 plates.

10. 10

    Spoon sauce over pasta.

11. 11

    Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.