Penne Pasta with Pancetta Tomato White Wine Sauce

1 lb penne

1/2 lb pancetta, finely chopped

1 T olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, finely chopped

1 C dry white wine

1 28-oz can diced tomatoes

1/2 C chopped basil

1/2 C finely shredded parmesan

Directions:

1. Boil penne for 8-10 minutes in salted water until al-dente.  Drain, reserving 1 C of liquid.  Rinse pasta under cold water.

2. Heat olive oil in skillet under medium-high heat.  Add pancetta and cook until starts to brown.

3. Add onions and cook until soft.

4. Add garlic and cook, 2 minutes.

5. Add wine and reduce by half.

6. Add tomatoes.  Turn heat to medium and cook 15 minutes.  Salt and pepper to taste.

7. Add pasta and basil and cook 3-5 minutes.

8. Remove from heat, mix in parmesan.  Serve with fresh basil and parmesan.