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Hearty Bacon, Arugula, and Corn Penne Pasta

This pasta dish boasts a delightful combination of bacon, arugula, and corn, successfully transferring the BLT sandwich into a pasta dish. The inclusion of corn brings in a delightful sweetness and the addition of freshly chopped tomatoes provides a tangy kick.
5
35 min
TOTAL TIME
723
CALORIES
$2.63
PER SERVING
Hearty Bacon, Arugula, and Corn Penne Pasta
Ingredients
12 INGREDIENTS
4 SERVINGS
Heavy Cream
1/3 cup heavy cream
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Penne Pasta
12 oz penne pasta
Charred Sweet Corn
1 cup charred sweet corn
Bacon
8 slices bacon
Red Pepper Flakes
1/4 tsp red pepper flakes
Garlic
3 cloves garlic
minced
Salt
1 tsp salt
Chopped Tomatoes
4 cups chopped tomatoes
cooked until softened
Arugula
4 cups arugula
Red Onion
1 medium red onion
finely chopped
Fresh Basil
2 tbsp fresh basil
chopped
Directions
9 STEPS
5 min
PREP TIME
30 min
COOK TIME
35 min
TOTAL TIME
1
Cook penne pasta in a large pot of boiling salty water, according to package directions.
2
While the pasta cooks, fry the bacon slices in a large pan until crispy.
3
Reserve 3 tablespoons of bacon drippings in the pan and place the crispy bacon on a paper towel-lined plate to drain. Once cooled, crumble the bacon.
4
In the pan with the reserved drippings, sauté the chopped red onion, minced garlic, red pepper flakes, and salt, until the onion has softened.
5
Add in the softened chopped tomatoes and let it simmer for 12-15 minutes.
6
Stir in the heavy cream and cook for an additional 2 minutes.
7
Drain the penne pasta and add to the pan along with the arugula, crumbled bacon, charred corn, and chopped fresh basil. Toss everything together gently.
8
If needed, add a ladleful of the pasta cooking water to loosen up the sauce.
9
Serve your completed dish with a generous topping of grated Parmesan cheese.
Health Info
Macros
81g
CARBS
34g
FAT
27g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How much water should I use to boil Penne pasta?
When should I add salt to the pasta water?
How do I prevent my Penne pasta from sticking together?
How can I tell if my pasta is properly cooked?
My sauce doesn’t stick to my pasta, what can I do to fix that?
Do I rinse my pasta after cooking?
Can I cook pasta directly in sauce?
Why is my homemade pasta sauce so thin?
Should I add oil to the pasta water?
What is the ideal ratio of sauce to pasta?