PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA image

Categories Pasta

Yield 4

Number Of Ingredients 14

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SAUCE:
3 14½-ounce cans diced tomatoes in juice
7 tbsp olive oil, divided
1 cup canned crushed tomatoes with added puree
1 large onion, chopped
6 sliced thick-cut applewood-smoked bacon, cut crosswise into ¼-inch-wide strips
3 garlic cloves, thinly sliced
½ tsp dried crushed red pepper
1½ cups low-salt chicken broth
PASTA
1 pound bucatini or linguine
1 5-ounce bag arugula (about 10 cups loosely packed)
1 cup freshly grated Parmesan cheese
Additional freshly grated Parmesan cheese

Steps:

SAUCE: Preheat oven to 300°. Place diced tomatoes in large strainer set over large bowl. Let stand 15 minutes; reserve juice. Drizzle rimmed baking sheet with 2 tbsp olive oil. Spread tomatoes in single layer on baking sheet. Sprinkle with salt and pepper. Roast until tomatoes are slightly caramelized; stirring every 10 minutes, about 45 minutes. Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan. Reduce heat to medium and simmer until reduced to 1½ cups, about 15 minutes. Heat 2 tbsp olive oil in large pot over medium heat. Add onion; sauté until browned, about 12 minutes. Stir in reduced tomatoes and roasted tomatoes. (Sauce can be made 3 days ahead. Cool sauce slightly; cover and chill.) Cook bacon in heavy large skillet until crisp; transfer to paper towels to drain. Pour off drippings from skillet. Heat remaining 3 tbsp oil in same skillet over medium heat. Add tomato sauce and chicken broth; simmer 10 minutes to develop flavors. Stir in bacon. PASTA: Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce, arugula, and 1 cup grated Parmesan cheese to pasta; toss until arugula wilts. Divide among 4 bowls; serve, passing additional Parmesan cheese.