Cavatelli with Bacon and Arugula


Cavatelli with Bacon and Arugula

From Food & Wine

• 1/4 pound(s) sliced bacon, cut crosswise into 1/2-inch strips
• 1 onion, chopped
• 1 3/4 cup(s) canned crushed tomatoes (one 15-ounce can)
• 3/4 teaspoon(s) salt
• 1/4 teaspoon(s) fresh-ground black pepper
• 1 pound(s) frozen cavatelli
• 1 1/4 cup(s) arugula, stems removed, leaves torn in half (one 2-ounce bunch)
• 1/3 cup(s) grated Parmesan


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 of the fat

from the pan.

2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally,

until soft, about 5 minutes. Add the tomatoes with their juice, the salt and the

pepper and bring to a simmer. Cover and cook for 10 minutes.

3. In a large pot of boiling, salted water, cook the cavatelli until just done, about

10 minutes. Drain and toss with the sauce, bacon, arugula and 1/4 cup of the

Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over

the top.

4. Notes: Cavatelli Options: Look for cavatelli in the frozen-foods section of your

grocery store. If you prefer, substitute frozen egg noodles or gnocchi in equal

amounts for the cavatelli; they have a similar doughy chew. This dish could also

be made successfully with spaghetti or, even better, spaghettini.

5. Variations: Use 1 1/4 cups watercress or spinach, large stems removed, instead of

the arugula.

6. Wine Recommendation: Barbera is unique among Italian reds in that it is fruity

and very high in acid, yet has almost no tannins. These qualities make the wine

remarkably adaptable to food, particularly tomatoes. Try an unoaked Barbera

d’Alba for a delicious match here.