Penne With Pancetta/Tomato-Cream Sauce
Source of Recipe
Using the fresh-tasting canned diced tomatoes eliminates the chopping step. Serve with: Arugula and radicchio salad.
Makes 4 servings
List of Ingredients
1/2 cup chopped pancetta or bacon (3 ounces)
1 tablespoon olive oil
2 garlic cloves, finely chopped
2 141/2-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
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 sauté 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 tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve.