Heat pancetta in large skillet over medium heat until crispy, stirring occasionally. Remove pancetta from skillet; drain and set aside. Discard fat from skillet.
Heat oil in same skillet; sauté garlic for 30 seconds. ADD Tomato & Basil Sauce and wine; bring to boil. Simmer 4 minutes over low heat. Remove from heat; stir in half & half.
Add ½ cup basil, salt and pepper.
Cook Penne according to package directions; drain and return to pot. ADD sauce mixture to hot Penne; toss.
Transfer to serving platter; top with pancetta and remaining ¼ cup basil.
