Penne with Tomato Cream Sauce
When the mood calls for a quick and comforting bowl of pasta, this penne with tomato cream sauce always hits the spot. The secret to this dish is simply crisping a bit of bacon or pancetta in the pan to begin, which contributes a wonderfully savory punch to the sauce and a satisfying contrast of textures at the end. Ever so slightly adapted from a Bon Appetit recipe circa 2004, this pasta recipe has been on regular rotation in my kitchen ever since.
Servings 6 servings
Equipment
- 3.5 quart braiser or 3 quart sauté pan
Ingredients
- 1 pound penne pasta
- 3 ounces bacon or pancetta cut into small pieces
- 1 tablespoon olive oil
- 3 cloves garlic finely chopped
- 26 to 28 ounces diced or finely chopped tomatoes in juice
- ½ cup dry white wine
- ½ cup heavy whipping cream
- ⅔ cup fresh basil
- kosher salt
- fresh ground black pepper
Instructions
- Cook the bacon or pancetta in a large skillet or braiser over medium-low heat until crisp, about 10 minutes. Using a slotted spoon, transfer to a plate.
- Add the olive oil and chopped garlic to the drippings in the pan and sauté for about 30 seconds.
- Add the wine, tomatoes along with their juice, and heavy whipping cream to the pan. Stir gently to combine.
- Bring the sauce to a boil. Then reduce the heat to a simmer and cook until the sauce is thickened and slightly reduced, about 10 to 15 minutes.
- In the meantime, prepare the pasta according to package instructions, making sure to drain when it is cooked al dente.
- When the sauce is done simmering, season to taste with salt and pepper. Then add about half of the basil.
- Add the pasta to the sauce and stir to coat. Let the mixture rest over low heat for a few minutes, stirring occasionally, to allow the pasta to soak up some of the sauce.
- To serve, sprinkle the crispy bacon or pancetta over the top and garnish with the remaining chopped basil.