Penne With Asparagus Sauce

This is one of my all-time favorites, and anyone who has ever tried it has heartily agreed. It is simple, it is delicious and perfect as a meatless meal. However, if you do feel the need to fill it out some more, the pancetta option works really great, too!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  penne rigate
• 1  lb asparagus, cooked
• 3  tablespoons butter
• 4  tablespoons extra virgin olive oil
• 4  ounces  diced pancetta (optional)
• 2  garlic cloves, minced
• 2 (14 1/2ounce) cans diced tomatoes
• 3  tablespoons heavy cream
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup parmesan cheese, grated

Directions

1. Put water on for pasta; salt when boiled. Cook pasta according to package directions, then drain.
2. Meanwhile, cut asparagus into 1-inch pieces. Heat butter and olive oil over medium heat, add pancetta (if using) and saute for 3 minutes. Then, add garlic and asparagus pieces and saute for an additional 5-6 minutes. Season with salt and pepper.
3. Add tomatoes and their liquid. Bring to a boil, then lower heat and simmer, uncovered, slowly for about 15 minutes. Add Parmesan cheese and stir until well-combined.
4. Add cream; cook and stir for about 3 minutes.
5. Pour over cooked pasta and serve. Pass additional Parmesan cheese to taste.