Apricot and Pancetta Cream Sauce

The apricots break down to form the backbone of a sweet, creamy sauce scented with pancetta and basil. Can be served with pasta, poultry or pork.

2 cups dried whole wheat penne
1 cup pancetta, diced
1 small shallot, chopped
7 small ripe apricots, washed, pitted and cut in wedges
6 fresh basil leaves, chopped
¼ cup dry white wine

To Serve:
cooked pasta
2 Tbsp. sour cream, divided
2 tsp. Parmesan, freshly grated, divided
basil leaves

Heat a medium nonstick skillet over high heat. Add pancetta and cook until it starts browning, about 2-3 minutes. Scoop pancetta out of the skillet into a small bowl, but keep the fat in the skillet.

Reduce heat to medium-high, and add shallot, sauté 2 minutes. Add apricots, sauté 4 minutes. Add basil and sauté, 1 minute more. Stir in white whine and reduce heat to medium. Add pepper. Stir in reserved pancetta and heat, 2 minutes.

Serve pasta on each plate. Top each with 1 Tbsp. sour cream, 4 Tbsp. Apricot and Pancetta sauce and 1 tsp. Parmesan. Garnish with basil leaves. Serve immediately.

Makes 2 servings.