Thursday, October 22, 2009

Yummy in Your Tummy Pasta


½ C. chopped pancetta or bacon-I use bacon-about 8 strips

1 Tbs. olive oil

2 garlic cloves, minced

1 (14 ½ oz.) cans petite diced tomatoes in juice

½ C. whipping cream

¾ C. torn basil leaves, divided

1 box Bow-Tie pasta---i actually only use half a box

Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Drain dippings. Add olive oil and garlic back to the pan and sauté 30 seconds. Add tomatoes with juices and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in ½ C. basil. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta or bacon and remaining basil and serve.

Brooke's Notes- This recipe doesn't call for chicken but I added it anyways just because I always need protein! I cut 2 chicken breasts into bite size pieces then sprinkle with salt and pepper. Cook in the skillet after the bacon is done cooking, but in a clean skillet. Then add the oil and garlic and saute with the cooked chicken in the skillet as well, then follow the rest of the directions. and ENJOY!

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