Blt Bow Ties

1. 1

   Cook farfalle in large pot of boiling salted water until tender but still firm to bite.

2. 2

   Drain farfalle.

3. 3

   Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often.

4. 4

   Using slotted spoon, transfer bacon to paper towels.

5. 5

   Pour off all but 3 tablespoons bacon drippings from skillet.

6. 6

   Add tomatoes and crushed red pepper to skillet; saute until tomatoes soften, about 2 minutes.

7. 7

   Add arugula, onions, 1/2 cup basil, and bacon; saute until arugula and basil just wilt, about 2 minutes.

8. 8

   Stir in wine; bring to simmer.

9. 9

   Add farfalle to sauce and toss to coat.

10. 10

    Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes.

11. 11

    Season farfalle to taste with salt and pepper.

12. 12

    Sprinkle farfalle with remaining cheese and serve.

* Per serving · 4 servings · Values may vary.