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Penne with Pancetta and Tomato-Cream Sauce Recipe

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This recipe for Penne with Pancetta and Tomato-Cream Sauce, by , is from The Erica Kraut Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne Donner
Added: Wednesday, July 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup chopped pancetta or bacon (3 ounces)
1 tbsp 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
3/4 cup torn basil leaves, divided
1 pound penne

Directions:
Directions:
Cook pancetta in large skillet over medium-low heat until crisp, about 8 to 10 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and saute 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is even good when reheated the next day.

 

 

 

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