Penne with Sun-Dried Tomatoes and Rocket

Ingredients for Penne with Sun-Dried Tomatoes and Rocket

• 110g thinly sliced pancetta, finely chopped

• 1 cucharada de aceite de oliva

• 1 cebolla mediana, finamente picada

• 3 large garlic cloves, finely chopped

• 160ml de nata doble

• 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

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.