Pasta With Pancetta

• 1 pound penne pasta
• 1/2 pound pancetta, thickly sliced, diced
• 1 small yellow onion, diced
• 2 cloves garlic, chopped
• 1 cup white wine
• 2 cans (15 ounces each) diced tomatoes, San Marzano preferred
• Salt and freshly ground pepper
• 1/2 cup chopped basil, plus more for garnish
• 1/2 cup grated Parmesan cheese, plus more for garnish

1. 1 Cook pasta in plenty of boiling salted water, according to package directions, until al dente.
2. 2 Meanwhile, cook pancetta in a large skillet over medium-high heat until starting to brown; add onions. Cook until onions soften. Add garlic; cook 1 minute. Add the wine; cook over high heat until wine reduces by half. Add tomatoes; reduce heat to medium, cook 15 minutes. Season with salt, if needed, and pepper to taste.
3. 3 Add cooked, drained pasta, basil and cheese to the skillet; mix well. Serve with additional cheese and basil.

penne pasta, pancetta, yellow onion, garlic, white wine, tomatoes, salt, basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-with-pancetta-50107704 (may not work)