Penne With Creamy Tomato Sauce And Pancetta - cooking recipe

Ingredients

16 oz ripe tomatoes, diced
2 stalks oregano, plus extra leaves to serve
1 cup cream
3 1/2 tbsp butter
14 oz small penne or other pasta
1/4 lb thinly sliced pancetta, cut into 3/4 inch strips

Preparation

For the sauce, cook the tomato and oregano in a large frying pan over low heat, 10 mins. Remove oregano stalk and blend mixture in a food processor until smooth. Strain through a sieve, then return to pan and simmer 3 mins. Add cream and butter and simmer 5 mins to reduce it slightly. Season to taste.
Meanwhile, cook pasta according to package directions. Drain, then add the pasta to the pan with the sauce along with the pancetta. Stir together and heat gently over low heat. Spoon into bowls and sprinkle with the extra oregano leaves, to serve.