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Ingredients
- 4 cups penne pasta
- 200g sweet lean pancetta chopped (Italian Bacon)
- 2 Tbsp. Panna (Italian cooking cream
- 1½ oz Olive Oil
- 450 gram or 500 gram canned Italian crushed
- Tomatoes (28 oz can)
- Salt (to taste)
- Pepper (to taste)
Preparation
- While the pasta is cooking in salted water, pour the olive oil into the saucepan and sauté the chopped
pancetta for 1 or 2 minutes.
- Add crushed tomatoes, salt and pepper.
- Cook on medium heat for 15 – 20 minutes.
- Add panna and simmer for 5-10 minutes.
- Cook the penne until al dente, drain the pasta then add penne to the sauce and heat through. (5 minutes)
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Marco: “ This is one of the most popular dishes from my region ‘Le Marche’ Italy. (Le Marche is on the central east coast of Italy).
Lucy: “Don’t you just love men who can whip up a great pasta.Bravo!”     
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