Penne With Pancetta And Tomato-Cream Sauce

• 1/2 cup chopped pancetta
• 1 tbs olive oil
• 2 garlic cloves, chopped
• 2 14 1/2 ounce cans of petite diced tomatoes in juice
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 3/4 cup torn basil leaves

1. Cook pancetta in large skillet over med/low heat until crisp, about 8 minutes. Drain on towels.
2. Add olive oil and garlic to pancetta drippings and saute 30 seconds. Add tomatoes with juices, wine and cream. Bring sauce to a boil; reduce heat to med and simmer until sauce is slightly reduced, abot 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
3. Cook pasta in a pot of boiling water until tender but still firm to bite. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil.

pancetta, olive oil, garlic, tomatoes, white wine, whipping cream, torn basil

Taken from www.epicurious.com/recipes/member/views/penne-with-pancetta-and-tomato-cream-sauce-50052070 (may not work)