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.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 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.