1/2 lb. spaghetti
1 pint cherry tomatoes, cut in half
3 cloves garlic, minced
2 sprigs time
1 t. red wine vinegar
1 t. sugar
1/2 t. crushed red pepper flakes
1/2 c. dry white wine
1/2 c. chicken stock
2 c. raw spinach
8 slices lean bacon
Cut the bacon into small pieces and cook it in a large, wide skillet.
Move cooked bacon to a paper towel to drain. Pour off all but 1 tablespoon of grease. Reduce heat to medium and add cherry tomatoes and sugar. Sautee for five minutes, or until the tomates begin to release their liquid and break down. Add the thyme leaves and chopped garlic to the tomates. Add a little salt and pepper (to taste).
Add the white wine to deglaze the pan. Be sure to scrape up all the yummy bits from the bottom. Let the wine simmer on medium-low for 3-5 mintutes, until the wine is mostly evaoprated. Start boiling the pasta. You'll need to cook the pasta to an al dente texture.
Add the red wine vinegar, chicken broth, and crushed red pepper. Turn heat to low. Simmer the sauce until the pasta is ready.
Add the spinach to the pan of simmering sauce.
Use tongs to move the cooked pasta straight from the boiling water to the sauce pan. Toss the pasta in the sauce, check for salt and pepper and top the completed dish with bacon.