Umbrella Penne

• 3 12 ounces pancetta (or prosciutto)
• 7 garlic cloves
• 2 rosemary sprigs (leaves only)
• 3 tablespoons extra virgin olive oil
• 1 -2 lb plum tomato (seeded, peeled, and passed through a food mill OR 4 cups Bellissima Salsa Di Pomodoro #124000)
• salt
• 14 cup heavy cream
• 1 lb penne pasta (dry)

1. Mince the prosciutto, garlic, and rosemary leaves together.
2. Cook the mixture over medium heat until the prosciutto just starts to brown.
3. Fold in the tomatoes, (OR Bellissima Salsa Di Pomodoro #124000 sauce) flavor with salt, and bring to gentle boil.
4. Cover and simmer for 30-45 minutes on low heat or until it has reduced to a coating consistency.
5. Boil and cook penne until al dente.
6. Drain, and return to pot.
7. Stir in the tomato sauce and heavy cream, and spread evenly on the penne.
8. Serve hot.
9. Add chili flakes and extra salt if desired.

pancetta, garlic, rosemary, extra virgin olive oil, tomato, salt, heavy cream, penne pasta

Taken from www.food.com/recipe/umbrella-penne-128748 (may not work)