Rigatoni Aurore with Pancetta

Ok I'm sorry. I completely suck at updating this thing. In my defense however I've been super sick all last week, been getting ready for the holidays, and began job searching all over again (meeehhhhh...). Needless to say it hasn't be the greatest two weeks. And I honestly haven't cooked anything that good. I made some pasta that did not turn out at ALL, which is ridiculous because it's pretty hard to screw up dried pasta and some sauce. I also made some pork chili for my Dad which he devoured and literally left me a spoonful. Tanks, Dad!

So last night I was so happy to cook something good. A post-cold meal full of carbs and fat. And lots wine. And that's just what I did. Let me tell you this meal wasn't just good, it was great. Possibly the best thing I have ever made. Mark agreed. He had two FULL bowls and two large pieces of garlic bread. It was just that kind of meal that you pig out too and don't even care how bad it is for you...because it's just too good. So seriously make this. It's super quick and amazingly good. Serve with some Trader Joe's garlic bread and two-buck-chuck and you are set for a great food coma.

The recipe is below and let me apologize now for the lack of pictures. I just totally forgot to be honestly. Again, I suck. Sorry.

Penne Aurore with Pancetta

(It said to use penne, but I used rigatoni)

Ingredients:

• 1 lb of rigatoni
• 1 T olive oil
• 2 cloves of garlic
• 1 jar (23.5 oz) tomato sauce
• 1/2 cup dry white wine
• 1 cup whipping cream
• 1/2 cup fresh chiffonaded basil leaves (those long strips)
• 1/4 cup pecorino romano cheese (or more)

Directions:

1. Cook pancetta in a large skillet over med-low heat until crisp, about 8 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain.
   
   
2. Add olive oil and garlic to the pancetta drippings and saute for 30 seconds. Add tomato sauce, wine and cream. Bring sauce to a boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in basil. Season with salt and pepper to taste.
   
   
3. Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to the bite. Drain pasta and divide amount 4 plates (or 2 haha). Spoon sauce over pasta.
   
4. Sprinkle pasta with grated pecorino romano cheese and pancetta.

Here's the link: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/penne-aurore-with-pancetta/