Ingredients
1/2 cup chopped pancetta
1 tbs olive oil
2 garlic cloves, chopped
2 14 1/2 ounce cans of petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
3/4 cup torn basil leaves
Preparation
Cook pancetta in large skillet over med/low heat until crisp, about 8 minutes. Drain on towels.
Add olive oil and garlic to pancetta drippings and saute 30 seconds. Add tomatoes with juices, wine and cream. Bring sauce to a boil; reduce heat to med and simmer until sauce is slightly reduced, abot 10 minutes. Stir in 1/2 cup basil. Season sauce to taste with salt and pepper.
Cook pasta in a pot of boiling water until tender but still firm to bite. Spoon sauce over pasta. Sprinkle pasta with pancetta and remaining 1/4 cup basil.
