I made BLT Pasta for dinner last night. It was really good...great flavors going on in this dish. I found this recipe via Pinterest of course, but I modified it slightly. So here is my version...
6 strips bacon, diced
2 cups grape tomatoes, halved
1 teaspoon sugar
3/4 cup leeks, thinly sliced
1/2 cup dry white wine
3/4 cup chicken broth
1 tablespoon red wine vinegar
1/2 teaspoon red pepper flakes
9 oz dry spaghetti noodles
2 cups fresh baby spinach leaves
Garlic Croutons - made mine but store bought would work
Cook pasta according to package directions. Drain and set aside.
Saute the bacon in a large skillet over medium heat. Cook until crisp, then set aside on paper towel. Reserve 2 tablespoons bacon drippings, and drain off remaining oil.
Caramelize the tomatoes and sugar in the bacon drippings in large and deep skillet or sauce pan, over medium heat. Cook until tomatoes begin to soften and brown, approximately 3 minutes. Add the leeks and cook for an additional 3 minutes, or until leeks soften.
Deglaze with wine and allow sauce to simmer until the wine is nearly evaporated and sauce is thick. Add the broth, vinegar, and pepper flakes. Simmer until reduced by 1/3, approximately 5 minutes.
Add the spinach, and bacon to the sauce, then add the cooked pasta. Toss lightly until pasta is well coated with sauce and tomato mixture is incorporated. Season with salt as needed. Top each serving with garlic croutons.
Makes 4 servings.
* Although I think deglazing always makes flavor more deep - I think in this recipe the caramelizing the tomatoes really adds flavor. So if you don't want to deglaze - you could up the chicken broth just a bit and skip the deglazing step.
* I think next time I will be adding more spinach. Maybe 3 cups as I don't feel there was enough for spinach for us.