When it comes to pasta, most every dish is a hit in this house, and this one did not disappoint! I would make this again and again. The only change I made was to use spinach instead of arugula. This wasn't by choice. Wegmans was out of arugula. I guess that's what I get when I go grocery shopping at 1:00 in the morning, everything isn't necessarily stocked. I also followed the link to some tips for the recipe by Mary Beth and followed one by adding 2 tbsp of vodka to the sauce.
Penne with Arugula (or spinach) in a Tomato Cream Sauce
You will need:
- 1 tbsp olive oil
- 3 oz Pancetta thinly sliced and chopped
- 1 (14 oz) can diced tomatoes
- 1/4 cup heavy cream
- 3 oz Baby Arugula, chopped
- 2 tbsp vodka
- salt and pepper
- 1 lb penne
Put a large pot of water on to boil for the pasta. Meanwhile, in a small saucepan heat oil on medium-high heat and saute the pancetta. When slightly browned and crisp, add the diced tomatoes. Simmer for 3-4 minutes. Stir in the cream, blending it. Simmer another minute, and then add the arugula. Simmer until the arugula wilts, and season with salt and pepper.
When the pasta water is boiling, add the penne and cook until al dente. Drain the pasta. Serve the pasta topped with the sauce.