Rigatone with Mozzarella and Arugula

This is a simple and quick pasta dish for busy weeknights.
With only a few quality ingredients you can have this delicious meal on the table in 20 minutes flat (even less if you are super efficient!)! Arugula has become my favorite salad green. I tuck it in my sandwiches, I love to put it on top of pizza and lately in pasta dishes as well. It is so versatile and delicious! Serve this dish with a side salad and bread. Enjoy!

Ingredients:
1 lb. dry Rigatone
3 ounces chopped Pancetta
3 tablespoons olive oil
4 garlic cloves, very thinly sliced
1 28-ounce can peeled San Marzano tomatoes, drained and broken up into uneven pieces
Salt and pepper, to taste
6 ounces fresh Mozzarella, diced
5 ounces baby arugula

Grated Pecorino Romano or Parmesan cheese, to taste

Preparation:

In a large stock pot, cook pasta in generously salted water, according to package instructions. Meanwhile, in a large skillet, cook Pancetta over medium-low heat until crisp. Set aside to drain on paper towel. Add 3 tablespoons of olive oil to the drippings in the pan. Saute garlic until slightly golden (1-2) minutes. Add tomatoes, increase heat to medium and and cook about 10 minutes, stirring occasionally. Season with salt and pepper. Drain pasta and transfer to a large serving bowl. Pour tomato sauce over pasta and toss gently. Add Mozzarella and arugula and toss again. Top with Pancetta and grated cheese. Serve immediately!

Serves 4 well