Penne with Sun-Dried Tomatoes and Arugula

Loved it! Made it to exactly as stated. No problems with it. It was perfect for a quick, weeknight dinner

• dmlwilliams

• Dallas, TX

• 5/26/2017

I'm not sure why there are so many negative reviews because I thought this was delicious, especially for such an easy recipe! As promised, the sun-dried tomatoes added intense flavor. In case it made a difference, here's what I did differently: 1. Used dry sun-dried tomatoes (full 6 oz bag) since TJoe's didn't have oil-packed. 2. Sauteed the tomatoes with the onions and garlic for a few minutes before adding the heavy cream. 3. Simmered the tomatoes, onions, and cream for quite a few minutes while I waited for my water to boil and added spoonfuls of pasta water when the tomato mixture dried out. 4. Used only 8 oz of pasta and no added pasta water since I had already added a few spoonfuls of water. 5. Used only about half a 7 oz bag of baby arugula from TJoe's. 6. Didn't add the cheese since there was so much flavor already!

• sfdiner

• San Francisco, CA

• 1/23/2016

I made this for my parents when they visited and everyone loved it. I added some diced shallots and white wine for more depth. Easy crowd-pleaser.

• Topanga

• San Francisco, CA

• 1/3/2014

Loved it! Did it with blanched bacon instead of pancetta (couldn't find it) and was great. Will do it again for sure.

• ValentinaQ

• 9/15/2011

this exceeded expectations. i made a lot of substitutions -- bacon in place of pancetta, whole wheat spaghetti instead of ziti, and lowfat milk instead of heavy cream, and it was still great. i don't like arugula but had some to cook -- the various flavors blend so well so that the arugula isn't too strong for the recipe.

• Anonymous

• princeton, nj

• 5/13/2010

Really easy and fast. The sun dried tomatoes give it a burst of flavor that a regular tomato sauce wouldn't.

• si_chef

• Oak Park, California

• 1/25/2010

My husband loved this dish but all I can say was that it was "good". I didn't have enough arugula and maybe it would have tasted better if I had added the amount the recipe called for. I also added pine nuts and used half and half. I'm sure if I had followed the recipe exactly, it would have been more of a hit.

• gigirivera1

• 11/16/2009

Pretty good and easy to make but not up to a '4 forks' standard.

• Anonymous

• 9/14/2009

I have never given a recipe a "no fork" rating, but this one is such a bomb, that I had no choice. I have lived in Italy and this is actually the very first time that I have used a recipe for a pasta, rather than a home tutorial, and I will never do it again...Blech!!

• Anonymous

• Los Angeles

• 9/10/2009

Really good! Per prior suggestions, used chicken stock instead of pasta water & added some cayenne for a small jolt. Grilled Italian sausages to go with the pasta - a very good idea!

• Anonymous

• Taos NM

• 7/12/2009

Really easy, quick, and delicious. I've made this 2 times already. The second time I used italian sausage and spinach instead because I didn't have arugula and pancetta. Everyone loved it both times.

• rstanley786

• Oakland, CA

• 6/20/2009

Very disappointing! The browned pancetta had an overpowering flavor, the arugula was bitter. My husband didn't finish his.

• vmcwhorter

• San Diego, CA

• 6/5/2009

Great recipe, I used a 50-50 mix of baby spinach and arugula. To reheat I added some extra cream and put it in the microwave was great.

• mkolloff

• Gulfport, MS

• 5/24/2009

This is such a superb and delicious recipe!! Very Authenic Italian, simple and quick to prepare. I used about a cup of chicken stock in place of the pasta water, and used a couple of large handfulls of baby spinach in place arugula ( fresh spinach was perfect!) I also added a nice pinch of red pepper flakes to give it a nice "punch" and used italian parsley..and a bit of dried basil at the end. Oh! almost forgot..I also added about 1/3 cup of toasted pine nuts..FABULOUS!!!.. The very last thing I added was some freshly grated Parmesean cheese. We served it to friends with some warm crusty artisian bread and a wonderful bottle of wine. This recipe is now a staple in our family. Thank you Epicurious!!!

• worknplay2

• Gig Harbor, Wa

• 5/22/2009

Really delicious. One of the better pasta recipes I've tried and distinctive enough for company. I cut down the arugula by a tad because it seemed to crowd the sauce, but not necessary---once I mixed with the pasta, it didn't dominate at all. I mixed the pasta in with the sauce as suggested, but next time, I'd add the sauce on top of each portion of penne because the sauce ended up being a tad thin for the pasta when stirred ahead of time. YUM. Wholeheartedly recommended!

• Anonymous

• Seattle

• 5/19/2009