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Penne with Sun-Dried Tomatoes and Arugula

['1/4 pound thinly sliced pancetta, finely chopped', '1 tablespoon olive oil', '1 medium onion, finely chopped', '3 large garlic cloves, finely chopped', '2/3 cup heavy cream', '1/2 cup drained oil-packed sun-dried tomatoes, finely chopped', '5 ounces baby arugula (8 cups), coarsely chopped', '1 pound penne rigate', '1/2 cup grated parmesan plus additional for serving', '1/4 cup chopped basil or flat-leaf parsley']

Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

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