Penne With Sun-Dried Tomatoes And Arugula
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
44
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 tbsp
Olive Oil1 medium
Onion (finely chopped)3 large
Garlic Cloves (finely chopped)2 cup
Heavy Cream450 g
Penne Rigate1 cup
Basil (chopped)Directions:
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
2
Transfer pancetta with a slotted spoon to paper towels to drain
3
Pour off all but 2 tablespoons fat from skillet
4
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
5
Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes
6
Remove from heat, then add arugula and stir until just wilted, about 1 minute
7
Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente
8
Reserve 1 cup cooking water, then drain pasta
9
Add pasta and cheese to skillet and toss with sauce
10
Thin sauce with some of reserved cooking water, then stir in basil
11
Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes
12
Transfer pancetta with a slotted spoon to paper towels to drain
13
Pour off all but 2 tablespoons fat from skillet
14
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
15
Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes
16
Remove from heat, then add arugula and stir until just wilted, about 1 minute
17
Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente
18
Reserve 1 cup cooking water, then drain pasta
19
Add pasta and cheese to skillet and toss with sauce
20
Thin sauce with some of reserved cooking water, then stir in basil