Penne with Sun Dried Tomatoes and Arugula

prep time:: 20 min
total time:: 35 min

Makes 4 servings

This is a lot easier to make than it eats. I mean it tastes complicated. No, that’s not it either. The meal looks like you need to be an expert chef to create it, but it’s really simple. Got it?

ingredients

1/4 lb thinly sliced pancetta, finely chopped
1 Tbsp olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 oz baby arugula (8 cups) coarsely chopped
1 lb penne rigate
1/2 lb grated parmesan plus additional for serving
1/4 cup chopped basil or flat leaf parsley

directions

1
Cook pancetta in oil in a 12-inch heavy skillet over medium 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 two Tbsp fat from skillet.
2
Add onion, garlic, and 1/4 tsp 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.
3
Meanwhile, cook penne in a pot of well salted boiling water until al dente. Reserve 1 cup cooking water then drain pasta.
4
Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of the reserved cooking water, then stir in basil.