- 16 oz. rigatoni or penne
- 12 slices Pederson’s Uncured Jalapeño Bacon
- 1 7oz package arugula leaves
- 1 pint grape or cherry tomatoes, quartered
- 3/4 tsp. salt, 1/4 tsp. black pepper
Cook the pasta according to package. Drain, rinse and transfer to a large bowl. Fry the bacon over medium heat and transfer to a paper towel-lined plate. Spoon all but 1 tbsp of the bacon drippings into a small bowl; set aside. Return skillet to medium heat, add the arugula and stir until it wilts. Transfer arugula to the pasta. Return skillet to medium heat, add tomatoes and 1/2 tbsp of drippings (more if needed), cook for 2 minutes. Transfer tomatoes to the pasta and arugula and toss. Crumble bacon over the top and season with salt & pepper.