Penne With Pancetta And Tomato-Cream Sauce
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes
2
Using slotted spoon, transfer pancetta to paper towels to drain
3
Add olive oil and garlic to pancetta drippings and sauté 30 seconds
4
Add tomatoes with juices, wine, and cream
5
Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes
6
Stir in 1/2 cup basil
7
Season sauce to taste with salt and pepper
8
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite
9
Drain pasta and divide among 4 plates
10
Spoon sauce over pasta
11
Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve
12
Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes
13
Using slotted spoon, transfer pancetta to paper towels to drain
14
Add olive oil and garlic to pancetta drippings and sauté 30 seconds
15
Add tomatoes with juices, wine, and cream
16
Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes
17
Stir in 1/2 cup basil
18
Season sauce to taste with salt and pepper
19
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite
20
Drain pasta and divide among 4 plates
21
Spoon sauce over pasta
22
Sprinkle pasta with pancetta and remaining 1/4 cup basil and serve