Active Time

　　20 minutes

　　Total Time

　　35 minutes

　　Remember those sun-dried tomatoes lurking in the back of your refrigerator? Their punch gives pasta an instant boost.

　　

Ingredients

Makes 4 (main course) servings

　　1/4 pound thinly sliced pancetta, finely chopped

　　1 tablespoon olive oil

　　1 medium onion, finely chopped

　　3 large garlic cloves, finely chopped

　　2/3 cup heavy cream

　　1/2 cup drained oil-packed sun-dried tomatoes, finely chopped

　　5 ounces baby arugula (8 cups), coarsely chopped

　　1 pound penne rigate

　　1/2 cup grated parmesan plus additional for serving

　　1/4 cup chopped basil or flat-leaf parsley

　　

Step 1

Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.

　　

Step 2

Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.

　　

Step 3

Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.