Penne with Arugula in Tomato-Cream Sauce

Penne with Arugula in Tomato-Cream Sauce


  •     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


  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.