Penne With Sun-Dried Tomatoes And Arugula Recipe

Name: Penne With Sun-Dried Tomatoes And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound thinly sliced pancetta, finely chopped; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 large garlic cloves, finely chopped; 2/3 cup heavy cream; 1/2 cup drained oil-packed sun-dried tomatoes, finely chopped; 5 ounces baby arugula (8 cups), coarsely chopped; 1 pound penne rigate; 1/2 cup grated parmesan plus additional for serving; 1/4 cup chopped basil or flat-leaf parsley

Servings: persons

1/4 pound thinly sliced pancetta, finely chopped
1 tablespoon olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 pound penne rigate
1/2 cup grated parmesan plus additional for serving
1/4 cup chopped basil or flat-leaf parsley

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. 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 and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
2
Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
3
Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 pound thinly sliced pancetta, finely chopped, 1 tablespoon olive oil, 1 medium onion, finely chopped, 3 large garlic cloves, finely chopped, and more.

Yes, Penne With Sun-Dried Tomatoes And Arugula falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne With Sun-Dried Tomatoes And Arugula

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