Penne with Sun-Dried Tomatoes and Arugula

Ingredients

• 8 cups baby arugula coarsely chopped
• 0.3 cup flat-leaf parsley chopped
• 3 large garlic cloves finely chopped
• 0.7 cup heavy cream 
• 0.5 cup oil-packed sun-dried tomatoes drained finely chopped
• 1 tablespoon olive oil 
• 1 medium onion finely chopped
• 0.3 pound pancetta thinly sliced finely chopped
• 0.5 cup parmesan plus additional grated for serving
• 1 pound penne rigate 

Equipment

• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.
2. Transfer pancetta with a slotted spoon to paper towels to drain.
3. Pour off all but 2 tablespoons fat from skillet.
4. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes.
5. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
6. Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
7. Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.