| 1 box | BARILLA Penne |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 3 ounces | pancetta, chopped |
| 1 tablespoon | extra virgin olive oil |
| 1 clove | garlic, minced |
| 1/2 cup | dry white wine |
| 1/2 cup | half & half |
| 3/4 cup | fresh basil leaves, torn and divided |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
HEAT pancetta in large skillet over medium heat until crispy, stirring occasionally. Remove pancetta from skillet; drain and set aside. Discard fat from skillet.
HEAT oil in same skillet; sauté garlic for 30 seconds.
ADD Tomato & Basil Sauce and wine; bring to boil. Simmer 4 minutes over low heat. Remove from heat; stir in half & half. ADD ½ cup basil, salt and pepper.
COOK Penne according to package directions; drain and return to pot.
ADD sauce mixture to hot Penne; toss. Transfer to serving platter; top with pancetta and remaining ¼ cup basil.
For spicy flavor, sprinkle with crushed red pepper flakes.