Penne with Sun-Dried Tomatoes and Arugula

Ingredients

• ¼ pound thinly sliced pancetta
• plus additional for serving
• ½ cup grated parmesan
• 5 ounces baby arugula
• ²/₃ cup heavy cream
• 3 large garlic cloves
• 1 medium onion
• + 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