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Bacon, Spinach & Tomato Farfalle

This dish is perfect for a weeknight meal with your family, but elegant enough to serve at your next dinner party. Goes well with a glass of Malbec.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Kelly Stilwell


  • 4 strips bacon
  • 2 cups cherry tomatoes halved
  • 1 tsp sugar
  • 2 shallots diced
  • 1/2 cup dry white wine
  • 2 tsp. red wine vinegar
  • 1 cup chicken broth
  • 2 cups fresh spinach
  • 12 oz. farfalle bowtie pasta
  • Panko bread crumbs for topping optional, but adds a nice crunch


  • Boil water for pasta
  • Cook bacon until crisp and let drain on paper towel until needed, saving 2 Tbsp. of bacon drippings.
  • Add tomatoes to drippings in the same pan and cook until dark brown. This will caramelize the tomatoes.
  • Add shallots, sauteing until tender. See that dark brown goodness? That is going to give the sauce tremendous flavor.
  • Toss pasta into water, cooking until al dente, about 12 minutes
  • Deglaze the pan with the wine, simmering until the liquid is almost gone.
  • Add vinegar and broth, simmering until liquid is about half.
  • Add spinach to pan, stirring in with the tomatoes.
  • Add cooked pasta and crumbled bacon to the pan, mixing well.
  • Top with bread crumbs just before serving, if desired.