1 package Celentano or Italian Village Cavatelli Pasta
1 onion, chopped
2 cloves garlic, minced
¼ pound sliced bacon, cut crosswise into 1/2 –inch strips
1 can crushed tomatoes
1 1/2 teaspoon salt
1 teaspoon Black pepper
1 ¼ cups arugula
¼ cup grated parmesan cheese
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.
Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add in the can of tomatoes with their juices, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
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.
Stir until the arugula just wilts. Transfer to serving dishes and sprinkle with remaining parmesan over top.
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