| Penne with Pancetta and Tomato-Cream Sauce |
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| Written by Phil Wiktor | |
| Wednesday, 18 June 2008 | |
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A big-time favorite of Phil's. Originally from Bon Appetit but a few changes in cooking technique have been made. Using the fresh-tasting canned diced tomatoes eliminates the chopping. 4 Servings 1/2 cup chopped pancetta (3-4 ounces) 1 tablespoon olive oil 2 garlic cloves, finely chopped 2 14 1/2-ounce cans petite diced tomatoes in juice 3/4 cup dry white wine 1/2 cup heavy whipping cream 1/2 cup julienned basil leaves, divided 1 pound penne Cook pancetta in a large skillet over medium-low heat until crisp, about 8 minutes. Transfer pancetta to paper to drain leaving drippings in pan. Add olive oil and garlic to pancetta drippings and saute 30 seconds. Add white wine making sure to deglaze the pan. Add the tomatoes, draining one of the two cans prior to adding it to the pan. Bring sauce to a boil; reduce heat and simmer. Reduce sauce by approximately 1/2 (should be close to a paste). Meanwhile, cook pasta in salted water until tender. Divide among 4 plates. Add cream, 1/2 of the basil, 1/2 of the pancetta, salt and pepper to taste. Avoid adding cream too soon as it will separate if left on heat too long. Spoon sauce over pasta and garnish with remaining basil and pancetta. Enjoy! 
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| Last Updated ( Sunday, 22 June 2008 ) |
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