Penne with Sun-Dried Tomatoes and Arugula

Penne with Sun-Dried Tomatoes and Arugula
Photo by Romulo Yanes


  • 2/3 cup heavy cream
  • 3 large garlic cloves
  • 1 pound penne rigate
  • 1 tablespoon olive oil
  • ½ cup drained oil-packed sun-dried tomatoes
  • ¼ cup basil or flat-leaf parsley
  • 5 ounces baby arugula
  • + 4 more ingredients
    • ¼ pound thinly sliced pancetta
    • plus additional for serving
    • ½ cup grated parmesan
    • 1 medium onion

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...

View full recipe at Epicurious


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