Penne with Arugula in Tomato-Cream Sauce

Ingredients

•     1 Tbsp. Olive Oil

•     3 oz. Pancetta, thinly sliced & chopped

•     1 (14 oz. can) Diced Tomatoes

•     1/4 cup heavy cream

•     3 oz. Baby Arugula, chopped

•     Salt & Pepper

•     1 lb. Penne

Directions

1. Boil the water for the penne on a separate burner.

2. While the water’s boiling…

3. In a small sauce pan on medium-high heat, saute the pancetta.

4. When slightly browned & crisp, add the diced tomatoes. Simmer for 3-4 minutes.

5.  Stir in the cream, blending it. Simmer another minute, then add the arugula.

6.  Simmer until the arugula wilts then season with S & P.

7. When the pasta water is boiling, add the penne & cook till al dente.

8. Drain the pasta.

9. Serve the penne topped with the sauce.