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