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.