Tuesday, March 29, 2011

Penne with Arugula in Tomato-Cream Sauce

Tonight I revisited a favorite of ours- adapted from Penne with Arugula in a Tomato-Cream Sauce by Mary Beth Clark. Mary Beth is a friend of my hubby's & mine, a great chef & she has her own (International) Cooking School in Italy as well as her own cookbook: "Casual Cuisines of the World - Trattoria" in which this recipe is featured. 

Creamy/tomato-y goodness!

I tweak the recipe, as always, to my family's sensibilities. Here's my take:

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
  • S & P
  • 1 lb. Penne

Boil the water for the penne on a separate burner. While the water's boiling...

In a small sauce pan on medium-high heat, saute the pancetta. When slightly browned & crisp, add the diced tomatoes. Simmer for 3-4 minutes. Stir in the cream, blending it. Simmer another minute, then add the arugula. Simmer until the arugula wilts then season with S & P. 

When the pasta water is boiling, add the penne & cook till al dente. Drain the pasta. Serve the penne topped with the sauce. 

This is sooooo delicious... 
*Lishie tips- Adjust the cream to your desired taste! 
Now read Mary Beth's tips here.

No comments:

Post a Comment