Cavatelli with Bacon and Arugula

Quick From Scratch One-Dish Meals

1/4 lb. sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups canned crushed tomatoes (one 15-ounce can)
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1 lb. frozen cavatelli
1 1/4 cups arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/3 cup grated Parmesan

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.

Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.

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.

Note: Be sure to add the arugula at the last minute; if it actually cooks, it may turn bitter. Also, if you can’t find cavatelli, other kinds of pasta work well. (I used penne.)

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