Penne With Asparagus Sauce

• 1 lb penne rigate
• 1 lb asparagus, cooked
• 3 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 4 ounces diced pancetta (optional)
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 3 tablespoons heavy cream
• 1 teaspoon salt
• 12 teaspoon pepper
• 14 cup parmesan cheese, grated

1. Put water on for pasta; salt when boiled.
2. Cook pasta according to package directions, then drain.
3. Meanwhile, cut asparagus into 1-inch pieces.
4. Heat butter and olive oil over medium heat, add pancetta (if using) and saute for 3 minutes.
5. Then, add garlic and asparagus pieces and saute for an additional 5-6 minutes.
6. Season with salt and pepper.
7. Add tomatoes and their liquid.
8. Bring to a boil, then lower heat and simmer, uncovered, slowly for about 15 minutes.
9. Add Parmesan cheese and stir until well-combined.
10. Add cream; cook and stir for about 3 minutes.
11. Pour over cooked pasta and serve.
12. Pass additional Parmesan cheese to taste.

penne rigate, butter, extra virgin olive oil, pancetta, garlic, tomatoes, heavy cream, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/penne-with-asparagus-sauce-285352 (may not work)