Cavatelli With Bacon and Arugula

• 14 lb sliced bacon, cut crosswise into 1/2-inch strips
• 1 onion, chopped
• 1 34 cups canned crushed tomatoes
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 lb frozen cavatelli
• 1 14 cups arugula, stems removed, leaves torn in half
• 13 cup grated parmesan cheese

1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp.
2. Remove with a slotted spoon.
3. Pour off all but 1 tablespoon of the fat from the pan.
4. Reduce the heat to moderately low.
5. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
6. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer.
7. Cover and cook for 10 minutes.
8. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes.
9. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan.
10. Stir until the arugula just wilts.
11. Sprinkle the remaining Parmesan over the top.

bacon, onion, tomatoes, salt, ground black pepper, frozen cavatelli, arugula, parmesan cheese

Taken from www.food.com/recipe/cavatelli-with-bacon-and-arugula-328959 (may not work)