PREPARATION:

1. finely slice up the shallots and garlic. Cut the pancetta into chunks. Sauté the shallots over medium heat.
2. After a couple of minutes add in the garlic and the pancetta. Cook for a few minutes and then add in whole Hunt’s tomatoes.
3. Add a dash of sugar, salt, pepper and bring it to a roaring boil for about 5 minutes. Lower the heat and let it cook for another 5 minutes.
4. Next, you add the heavy cream. You can cook your pasta at any time but you only want to cook it al dente because it’ll continue to cook in the pan with the sauce.
5. Cook for another couple of minutes. Then drain the farfalle and dump it right into the pink sauce.
6. Cook it at high heat for another minute so that it absorbs the sauce.
7. Finish with fresh basil and some grated Romano cheese.