Penne with Sun-Dried Tomatoes and Rocket

Ingredients for Penne with Sun-Dried Tomatoes and Rocket

• 110g thinly sliced pancetta, finely chopped

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 3 large garlic cloves, finely chopped

• 160ml double cream

• 120ml drained oil-packed sun-dried tomatoes, finely chopped

• 140g baby rocket (8 cups), coarsely chopped

• 450g penne rigate

• 80g grated parmesan plus additional for serving

• 1/4 cup chopped basil or flat-leaf parsley

How to make Penne with Sun-Dried Tomatoes and Rocket

Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoons 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. Remove from heat, then add rocket and stir until just wilted, about 1 minute.

Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 240ml cooking water, then drain pasta.

Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.