Cavatelli with Bacon and Arugula

Cavatelli with Bacon and Arugula

Servings: 2 Preparation: 20 Mins


  • 1 package (12 oz.) Celentano Cavatelli
  • ¼ pound sliced bacon, cut crosswise into 1/2 –inch strips
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can crushed tomatoes
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 ¼ cups arugula
  • ¼ cup grated Parmesan cheese


In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp; once fully cooked remove with a slotted spoon and transfer to a paper towel lined plate. Pour off all but 1 tablespoon of the fat from the pan. Reduce the heat to low and add the onion and garlic - cook for 5 minutes until soft. Add crushed tomatoes with their juices, salt and pepper to the pan and bring to a simmer. Cover the pan and cook for 10 minutes. Bring a large pot of salted water to a boil, cook the Cavatelli according to package instructions. Drain the cavatelli and add to the pan with the tomato sauce, add the bacon, arugula and Parmesan cheese to the pan. Toss to combine all ingredients and until the arugula wilts. Transfer to serving dishes and sprinkle with additional Parmesan cheese.

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