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Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, cook the pancetta over medium heat until crisp, about 6 minutes. Drain on paper towels and coarsely chop.

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  • In a medium saucepan, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the wine, bring to a simmer and cook for 1 minute. Add the tomatoes, season to taste with salt and pepper and simmer over low heat, stirring occasionally, until thickened, about 20 minutes.

  • In a large bowl, combine the cooked rigatoni with the sauce. Add the pancetta, basil and arugula; toss. Drizzle with olive oil and sprinkle with the cheese.

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