2 Strips Bacon, Diced
1 Cup Grape Tomatoes, Halved
½ Tsp. Sugar
½ Cup Leeks, Thinly Sliced
¼ Cup Dry White Wine
½ Cup Chicken Broth, Low Sodium
1 Tsp. Red Wine Vinegar
¼ Tsp. Red Pepper Flakes
4 Oz. Bucatini or Spaghetti Noodles
1 Cup Spinach Leaves, Fresh
¼ Tsp. Thyme, Minced, Fresh
Garlic Bread Crumbs
1 Garlic Clove
1 Cup Italian Bread Cubes
1 Tsp. Olive Oil
Salt and Pepper, To-Taste


  1. Bring a pot of salted water to a boil for the pasta. 
  2. Mince garlic for the bread crumbs in a food processor.  Add cubed bread and process until coarse. 
  3. Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often.  Season with salt; set aside. 
  4. Cook bacon for the pasta in a large nonstick skillet over medium heat until crisp.  Remove with a slotted spoon to a paper-towel-lined plate.  Pour off all but 1 Tbsp. drippings. 
  5. Caramelize tomatoes and sugar in bacon drippings over medium heat.  Cook until tomatoes begin to brown, 5 minutes.  Add leeks, sauté until wilted, 3-4 minutes. 
  6. Deglaze skillet with wine; simmer until liquid in nearly evaporated.  Add broth, vinegar, and pepper flakes.  Simmer until liquid is reduced by a third, about 5 minutes. 
  7. Cook bucatini in boiling water according to package directions. 
  8. Add the spinach, thyme, and cooked bacon to the tomato mixture.  Transfer cooked pasta from cooking water to the skillet using tongs.  Toss to coat; season with salt. 
  9. Divide pasta among plates and sprinkle with bread crumbs. 

Recipe From Cuisine at Home, June 2011