Penne with Pancetta and Tomato-Cream Sauce

Penne with Pancetta and Tomato-Cream Sauce
Photo by Julie Toy


  • ¾ cup basil leaves
  • 2 garlic cloves
  • ½ cup dry white wine
  • 1 pound penne
  • ½ cup whipping cream
  • 2 14 1/2-ounce cans petite tomatoes in juice
  • ½ cup pancetta or bacon
  • + 1 more ingredients
    • 1 tablespoon olive oil

Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add tomatoes with juices, wine, and cream. Bring sauce to boil; reduce heat to me...

View full recipe at Epicurious


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