Cavatelli With Bacon and Arugula |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Food & Wine. Ingredients:
1/4 lb sliced bacon, cut crosswise into 1/2-inch strips |
1 onion, chopped |
1 3/4 cups canned crushed tomatoes |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 lb frozen cavatelli |
1 1/4 cups arugula, stems removed, leaves torn in half |
1/3 cup grated parmesan cheese |
Directions:
1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
3. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
4. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top.
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