Penne with Pancetta & Brandy Tomato Cream Sauce

It’s been almost a month without pasta!! I thought of making a vodka cream sauce but realized I didn’t have any vodka…but I did have brandy! So here’s a fabulous pasta dish you’ll make over and over again!  

Penne with Pancetta & Brandy Tomato Cream Sauce
1 tablespoon extra virgin olive oil
1 large Spanish onion, diced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
dash red pepper flakes
4 oz diced pancetta
1/2 cup brandy
2-28 oz cans crushed tomatoes
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped basil
1 cup light cream
1/2 cup fresh Parmesan Romano cheese

In a large skillet, heat oil on medium heat. Add in diced onions and sauté five minutes. Add minced garlic and sauté an additional three minutes. Add in the diced pancetta, salt, dried oregano and a dash of red pepper flakes; sauté pancetta a few minutes. Then stir in brandy and cook for just 30 seconds. Add in the two cans of crushed tomatoes along with the fresh basil and oregano. Put a lid on the skillet, lower the heat and simmer at least twenty minutes. Meanwhile prepare the penne pasta as directed; drain. Just before serving stir the light cream into the sauce. Sprinkle with fresh Parmesan Romano.



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