Penne with Sun-Dried Tomatoes and Arugula

Ingredients

• •¼ pound thinly sliced pancetta, finely chopped
• •1 tablespoon olive oil
• •1 medium medium onion, finely chopped
• •3 cloves large garlic cloves, finely chopped
• •⅔ cup heavy cream
• •½ cup drained oil-packed sun-dried tomatoes, finely chopped
• •5 ounces baby arugula (8 cups), coarsely chopped
• •1 pound penne rigate
• •½ cup grated parmesan plus additional for serving
• •¼ cup chopped basil or flat-leaf parsley

Cooking Instructions

1. 1.

   Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.

   20 min

2. 2.

   Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.

   12 min

3. 3.

   Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

   3 min