Penne Aurore with Pancetta

• 1/2 cups Pancetta
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Chopped
• 1 jar (23.5 Oz. Jar) Tomato Sauce
• 1/2 cups Dry White Wine
• 1 cup Whipping Cream
• 1/2 cups Fresh Chiffonaded Basil Leaves
• 1/4 cups Pecorino Romano Cheese

1. Cook pancetta in a large skillet over medium-low heat until crisp, about 8 minutes.
2. Using a slotted spoon, transfer pancetta to paper towels to drain.
3. Add olive oil and garlic to the pancetta drippings and saute 30 seconds.
4. Add tomato sauce, wine, and cream.
5. Bring sauce to a boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes.
6. Stir in the basil.
7. Season sauce to taste with salt and pepper.
8. Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to the bite.
9. Drain pasta and divide among 4 plates.
10. Spoon sauce over pasta.
11. Sprinkle pasta with grated Pecorino Romano cheese.

pancetta, olive oil, garlic, tomato sauce, white wine, whipping cream, basil, romano cheese

Taken from tastykitchen.com/recipes/main-courses/penne-aurore-with-pancetta/ (may not work)