“Food & Wine.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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