Cavatelli with Bacon and Arugula

Cavatelli with Bacon and Arugula

Servings: 2   |   Preparation: 20 Mins


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


  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 if the fat from the pan. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add in the can of tomatoes with their juices, the salt, and pepper and bring to a simmer. Cover and cook for 10 minutes. In a large pot of salted boiling water, cook Cavatelli according to package instructions. Drain and toss with the sauce, bacon, arugula, and ¼ cups grated Parmesan cheese. Stir until the Arugula just wilts. Transfer to serving dishes and sprinkle with remaining Parmesan over top.