Penne with Roasted Garlic Sauce

• 1 lb (.5 kg). penne pasta
• 1 tsp (5 ml) olive oil
• 4 bacon strips chopped
• 3 medium raw tomatoes
• 1-1/2 cups (350 ml) heavy cream
• 1/2 tsp (2 ml) basil
• 1/2 tsp (2 ml) salt
• 2 tbsp (30 ml) minced garlic
• 1 medium head garlic
• 1/2 cup (125 ml) white wine
• 1/2 cup (125 ml) parmasan cheese, grated
• fresh basil

1. Slice top off garlic head, drizzle olive oil over top, and roast on pan in oven.
2. Cook pasta.
3. Squeeze roasted garlic into a skillet and add chopped bacon and minced garlic.
4. Reduce by cooking.
5. Add wine to reduction and cook 2 minutes, then add cream and basil.
6. Slowly stir in parmesan once cream bubbles; blend until smooth.
7. Add chopped tomatoes.
8. Add cooked pasta.
9. Toss together and add more cheese and basil on top of each dish.

penne pasta, olive oil, bacon, tomatoes, heavy cream, basil, salt, garlic, head garlic, white wine, parmasan cheese, fresh basil

Taken from online-cookbook.com/goto/cook/rpage/001304 (may not work)