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.