Source: Cuisine at Home magazine
2 strips thick-sliced bacon, diced
1 cup grape tomatoes, halved
1/2 tsp sugar
1/2 cup leeks, thinly sliced
1 tsp red wine vinegar
1/4 tsp red pepper flakes
4 oz dry bucatini or spaghetti
1 cup fresh spinach leaves
1/4 tsp minced fresh thyme (or a pinch of dry thyme)
Garlic Bread Crumbs:
1 clove garlic
1 cup French bread, cubed (about one 1/2 inch thick slice)
1 Tbsp olive oil
Salt, to taste
Bring a pot of salted water to a boil for the pasta.
Mince the garlic for the bread crumbs in a food processor, add the cubed bread, and process until coarse.
Heat oil in a nonstick skillet over medium: add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.
Saute the bacon in a large skillet over medium heat. Cook until crisp, then drain on paper-towel. Pour off all but 1 Tbsp drippings.
Caramelize the tomatoes and sugar in the drippings over medium heat. Cook until beginning to brown, about 5 minutes. Add the leeks, saute until wilted, 3-4 minutes.
Deglaze with wine; simmer until liquid is nearly evaporated. Add the broth, vinegar, and pepper flakes and simmer until reduced by 1/3, about 5 minutes.
Add the spinach, thyme, and bacon pieces to the sauce.
Transfer the cooked pasta from the pot to the pan using tongs. Toss to coat. Season with salt, then transfer to large serving platter or individual plates.
Sprinkle with garlic bread crumbs before serving.