Title: Penne with arugula in tomato-cream sauce
 Categories: Pasta, Trattoria, Sunset
      Yield: 4 Servings
 
      3 oz Prosciutto -- finely diced
  1 3/4 c  Basic tomato sauce for
           Pasta
      1 c  Heavy (double) cream
      3 oz Arugula -- stemmed and
           Chopped
           Salt and pepper
      1 lb Penne
 
  FAST timetable. Bring water to a boil for the pasta. Prepare the
  argula. Dice the prosciuttto. Start the penne and cook until a dente,
  about 8 to 10 minutes. - Meanwhile, in a saucepan over medium heat,
  combine the prosciutto and tomato sauce. Heat, stirring, until it is
  simmering; maintain a simmer for 3 to 4 minutes. Pour in the cream,
  stir until blended and simmer for 1 minute. * Add the argula and cook
  just until wilted, about 1 minute.  Add pasta to sauce, stir to coat,
  and season with salt and pepper. ** Transfer to a heated bowl (pasta
  cools quickly). Serve immediately.
  
  * Drain pasta; shake well to drain most of the water from the tubes.
  **"Artsy" photo shows sauce poured on top of pasta (no mixing)