8 slices of bacon, chopped
1 chopped red onion
3 minced garlic cloves
1 teaspoon of salt
5 cups grape tomatoes
1/3 cup cream
12 oz. penne
4 cups arugula
Parmesan (topping)
Directions:
Cook bacon until slightly crisp. Drain and remove while cooking the penne to directions (al dente)
Add onion and garlic to the pan in 3 tablespoons of drippings and cook about 2 minutes
Add grape tomatoes and cook 12 minutes
Add cream and cook an additional 2 minutes
Toss penne with sauce
Chop arugula and add bacon, some basil and a splash of pasta water and toss again.
Top with Parmesan
*Tip: I use Baby Spinach because it holds up to the heat
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