Cream, in this case, half-and-half, adds an ineffable, luxurious quality to any pasta sauce. It works its magic here in a simple, summery combination that is as pretty as it is comforting. A big bowl of this on a buffet table alongside a platter of roasted chicken or a selection of vegetable salads, a wonderful bread or two, a cut of cheese, and you have the makings of a feast. Another advantage: Both the pasta and the base of the sauce can be made in advance.
One-half cup of freshly grated Parmigiano-Reggiano cheese
Instructions
Wash, trim, and dice the tomatoes. Peel, trim and thinly slice the garlic. Dice the pancetta into one-quarter-inch cubes. Rinse and pat the basil leaves dry.
Bring a large pot of salted water to a boil. Add the pasta, stir to separate, and cook over high heat for 10 minutes, until al dente. (Or follow the cooking directions on the package.) Drain the pasta in a colander. To prevent the pasta from sticking together, spread it out on a large baking sheet or platter and let it cool for about 15 minutes. Cover and hold at room temperature for up to 3 hours. Turn the pasta into a large ceramic serving bowl.
Mix the half-and-half into the tomato sauce and stir until well blended.
Pour the sauce over the pasta and toss a few times to combine. Blend in the Parmigiano and toss again. Add the basil leaves and toss gently to distribute them. Best served within 1 hour of finishing