Ingredients:
16 ounces penne pasta
3 ounces pancetta, chopped
1 tablespoon olive oil
1 garlic cloves, minced
1 (26 ounce) jars marinara sauce
1/2 cup dry white wine
1/2 cup half-and-half cream
3/4 cup torn basil leaves, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Cook Penne as directed, drain and return to pot.
While Pasta cooks, heat pancetta in large skillet over medium heat for 6 minutes, stirring occasionally. Remove pancetta from skillet and set aside. Heat oil in same skillet; saute garlic for 30 seconds.
Stir in Marinara and wine; bring to boil. Simmer 4 minutes over low heat. Remove from heat; stir in half and half, then 1/2 cup basil, salt and pepper.
Add sauce to Penne; toss. Transfer into platter and top with pancetta and remaining basil.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.