Penne with Pancetta and Tomato-Cream Sauce

GREAT!!!! Tastes like it was from an excellent trattoria, not my kitchen :) Serve with a good, spicy, dry white wine.

Yield: 4 servings
Community Recipe from


  • 1/2 cup(s) chopped pancetta or bacon (3 oz.)
  • 1 tablespoon(s) olive oil
  • 2 clove(s) garlic finely chopped
  • 2 (14.5 oz.) cans petite diced tomatoes in juice
  • 1/2 cup(s) dry white wine
  • 1/2 cup(s) whipping cream
  • 3/4 cup(s) torn basil leaves, divided
  • 1 pound(s) penne pasta


  1. 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.

  2. 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.

  3. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.

  4. 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.
February 2012

This recipe is a personal recipe added by mandofan and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Penne with Pancetta and Tomato-Cream Sauce Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy