Name: Cavatelli with Bacon and Arugula Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: ¼ lb Bacon; 1 onion; 1¾ cups tomatoes; ¾ tsp salt; ¼ tsp fresh ground black pepper; 1 lb cavatelli; 1¼ cups arugula; 1 cup parmesan

How To Make Cavatelli with Bacon and Arugula

Enjoy a serving of this Cavatelli with Bacon and Arugula, which combines the flavors of crisp bacon and arugula in a smooth and flavorful tomato sauce.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

¼lbbacon,sliced
1onion
1¾cupstomatoes,(15 oz) canned, crushed
¾tspsalt
¼tspfresh ground black pepper
1lbcavatelli,frozen
1¼cupsarugula
1cupparmesan,grated

Instructions

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, for about 5 minutes until soft.
Add the tomatoes with their juice, salt, and pepper, and bring to a simmer.
Cover and cook for 10 minutes.
In a large pot of boiling salted water, cook the cavatelli for about 10 minutes until just done.
Drain and toss with the sauce, bacon, arugula, and ¼ cup of parmesan.
Stir until the arugula just wilts.
Sprinkle the remaining parmesan over the top.

Recipe Notes

If preferred, substitute frozen egg noodles or gnocchi in equal amounts for the cavatelli. They have a similar doughy chew. This dish could also be made successfully with spaghetti or, even better, spaghettini.
If preferred, Use 1¼ cups watercress or spinach, large stems removed, instead of the arugula.
Wine Recommendation: Barbera is unique among Italian reds in that it is fruity and very high in acid, yet has almost no tannins. These qualities make the wine remarkably adaptable to food, particularly tomatoes. Try an unoaked Barbera d’Alba for a delicious match here.