Penne with Sun-Dried Tomatoes and Arugula

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

Ingredients

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

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

Comments


Best Wine Deals

  • $32.99
    18%off
    Hartford Family Hartford Court Pinot Noir Land's Edge Vineyard Sonoma Coast
    Hartford Family Hartford Court Pinot Noir Land's Edge Vineyard Sonoma Coast 2012
  • $15.97
    27%off
    Bouchaine Riesling las Brisas Vineyard Carneros
    Bouchaine Riesling las Brisas Vineyard Carneros 2012
See More Deals »






Snooth Media Network