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.
Servings: 4
Ingredients
- 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
Instructions
- 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.