Tomato Penne Cream Pasta

The Arlington Ward cookbook- Shireen Dodini
*This is a great go to creamy tomato sauce, you always have the ingred on hand.

1/2 cup chopped bacon or pancetta
1 T olive oil
2 garlic cloves finely chopped
2 (14 1/2oz) can petite diced tomatoes in juice
1/2 cup dry white wine
1/2 cup whipping cream
3/4 cup torn basil leaves divided
1 pound penne pasta

Cook bacon until crisp and transfer to plate. Add olive oil and garlic and sauté 30 sec. Add tomatoes with juices, wine and cream. Bring sauce to boil then reduce to simmer until sauce is slightly reduced about 10 min. Stir in 1/2 cup basil, season with salt and pepper. Cook pasta and add to sauce. Sprinkle with bacon and remaining basil and serve.
*Can easily add chicken