Penne with Pancetta and Tomato-Cream Sauce
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- 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
- 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.
This recipe is a personal recipe added by mandofan and has not been tested or endorsed by MyRecipes.
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Penne with Pancetta and Tomato-Cream Sauce Recipe at a Glance
- COURSE: Main Dishes