September 4, 2008 by Erica
16 ounces rigatoni or penne
12 slices bacon
7 ounces spinach
1 pint grape tomatoes, halved
¾ tsp kosher salt
¼ tsp black pepper
Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, fry the bacon over medium heat in a large skillet. Transfer to a paper towel-lined plate. Spoon all but 1 Tbsp of the bacon drippings into a small bowl; set aside.
Return skillet to medium heat. Add the spinach and stir until it wilts, 30 to 60 seconds. Transfer the spinach to the pasta.
Return skillet to medium heat, add the tomatoes and 1/2 Tbsp of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 ½ more Tbsp of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.
from Real Simple