1 lb Penette pasta
1 tsp Salt
1 tsp Olive oil
2 tbsp Garlic clove minced
4 Bacon strips
6 medium Garlic clove
3 medium Tomato raw, 1 medium
1/2 cup Wine table, white
1 1/2 cup Cream, heavy whipping
1/2 cup Parmesan grated
1/2 tsp Basil
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The 6 cloves of garlic is really a head of garlic. Slice the top off place in an oven pan and drizzle olive oil over it. Roast about 3/4 hour in a 250 oven. Cook the penne per
instructions, leave a little al dente. Rinse and coat with olive oil to prevent sticking together. Sauce: In a skillet over high heat add olive oil and finely chopped bacon. Cook until golden add the roasted head of garlic by squeezing the soft garlic into the pan. Cook for awhile to reduce then add white wine. Stirring occasionally continue to reduce. Add the cream, tomato and basil continue to reduce. Slowly stir in the grated parmesan and blend into smooth sauce. When reduction is complete add the penne and cook to heat it through.
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