Bacon & Arugula Cavatelli

Bacon & Arugula Cavatelli

A bacon recipe that isn’t drenched in fat? Score! This delicious recipe for Cavatelli with bacon and arugula is ideal for a quick meal for date night or a girls night in.


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


  1. Using a large stainless-steel frying pan, cook bacon over a moderate heat until it is almost crisp. Remove using a slotted spoon. Pour off all but 1 tablespoon of fat from the pan.
  2. Reduce heat to a moderately low setting. Add in the onion and cook, stirring occasionally, until it soft, which will take about 5 minutes. Add in tomatoes with the juice, salt and pepper and bring it to a simmer. Cover it and cook for 10 minutes.
  3. Using a large pot of boiling, salted water, cook cavatelli until it is just done, which will take about 10 minutes. Drain and toss it with sauce, bacon, the arugula and the 1/4 cup of the Parmesan. Stir it until arugula wilts. Sprinkle remaining Parmesan over top.
  4. Notes: Cavatelli Options: Look for cavatelli in the frozen-foods section of your grocery store. Substitute frozen egg noodles or gnocchi in equal amounts for the cavatelli if desired; they will have a similar doughy chew.
  5. Variations: Use 1 1/4 cups of watercress or spinach, large stems removed, instead of arugula.

Photo: Jovina Cooks Italian


  1. Marie Antoinette

    Gotta make this soon!

  2. sara connoly

    Perfect for girls night

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