Spicy crushed red pepper, rosemary and garlic enhance this main course. Uncork an Italian Barbera to match the menu's hearty flavors. For dessert, offer a compote of blueberries and sliced nectarines with crème fraîche (available at many supermarkets) or lightly whipped cream.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
Step 2
Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
Step 3
Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
Step 4
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
Step 5
Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
