Name: Penne with Sun-Dried Tomatoes and Arugula
Cook time: 20 minutes
Total time: 35 minutes
Yield: Makes 4 (main course) 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

Image may contain Bowl Dish Food Meal Noodle Pasta Plant and Soup Bowl

Photo by Romulo Yanes

Remember those sun-dried tomatoes lurking in the back of your refrigerator? Their punch gives pasta an instant boost.

Recipe notes

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