Basil Lovers Tomato Cream Penne

• 16 ounces penne pasta
• 3 ounces pancetta, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 (26 ounce) jar marinara sauce
• 1/2 cup dry white wine
• 1/2 cup half-and-half cream
• 3/4 cup torn basil leaves, divided
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Cook Penne as directed, drain and return to pot.
2. While Pasta cooks, heat pancetta in large skillet over medium heat for 6 minutes, stirring occasionally. Remove pancetta from skillet and set aside. Heat oil in same skillet; saute garlic for 30 seconds.
3. Stir in Marinara and wine; bring to boil. Simmer 4 minutes over low heat. Remove from heat; stir in half and half, then 1/2 cup basil, salt and pepper.
4. Add sauce to Penne; toss. Transfer into platter and top with pancetta and remaining basil.

penne pasta, pancetta, olive oil, garlic, marinara sauce, white wine, cream, torn basil, salt, ground black pepper

Taken from www.food.com/recipe/basil-lovers-tomato-cream-penne-145720 (may not work)