From “Bon Appetit”
4 servings
Ingredients
1/2 cup chopped pancetta or bacon (3 ounces) (NOTE: I use bacon and I use MORE because you can’t go wrong with bacon!)
1 tablespoon olive oil
2 garlic cloves, finely chopped
2 14 1/2-ounce cans petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
1/3 cup torn basil leaves, divided (NOTE: A sprinkling of dried basil when simmering the sauce works too.)
1 pound penne (NOTE: To make this recipe extra kid-friendly, use Barilla Mini-Penne.)
Directions
1. Cook pancetta or bacon in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta or bacon to paper towels to dreain.
2. Add olive oil and garlic to drippings and sautÈ 30 seconds.
3. Add tomatoes with juices, wine, cream, and dried basil, if using. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in 1/2 cup fresh 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. Stir together sauce and pasta. When serving, sprinkle with pancetta or bacon and remaining º cup of fresh basil.