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Rigatoni with Peas and Bacon

Serves: 2 to 4
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1 cup shelled English peas (see note)
8 ounces dried rigatoni
6 strips applewood-smoked bacon, diced
1 shallot, minced
2 cloves garlic, minced
1 cup heavy cream
1 cup baby arugula
1/2 cup grated Parmesan cheese, plus more for serving
Kosher salt and freshly ground black pepper



Bring a large pot of salted water to a boil. Fill a medium bowl with ice water.

When the water is boiling, add the peas and cook until tender, 2 to 3 minutes. Use a wire mesh strainer to transfer the peas to the prepared ice bath. Bring the water back up to a boil and add the rigatoni. Cook until al dente, 8 to 10 minutes. Drain well.

Heat the bacon in a large skillet over medium heat. Cook, stirring frequently, until crisp, 8 to 10 minutes. Add the shallot and garlic and cook until aromatic, about 1 minute. Add the peas, cooked pasta and cream and continue to cook, stirring frequently, until the cream has thickened, about 5 minutes. Add the arugula and Parmesan and cook until arugula wilts, about 2 minutes. Season to taste with salt and pepper.

Divide among serving bowls and garnish with additional Parmesan cheese. Serve hot.

Photo: Ramona King

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