Recipe printed from Jenn's Food Journey, adapted from Cuisine at Home
4 strips bacon, diced
1/2 sweet onion, thinly sliced
1/2 teaspoon granulated sugar
3/4 cup chicken broth, divided
1 teaspoon red wine vinegar
1/4 teaspoon red pepper flakes
1 cup cherry tomatoes, halved or quartered
8 oz dried spaghetti
1 cup fresh spinach leaves
6 basil leaves, chopped
In a large skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon to a paper towel lined place. Pour off all but 1 tablespoons of the drippings. Add the sliced onion and sugar to the skillet and turn the heat down to medium low. Cook the onion, stirring occasionally, until they are caramelized, about 25-40 minutes. Deglaze the pan with 1/4 cup of the chicken broth, increasing the heat; simmer until liquid is nearly evaporated. Add the remaining broth, vinegar, and pepper flakes. Simmer until the liquid is reduced by a third, about 5 minutes. Add the tomatoes and simmer another 5 minutes.
Cook the pasta according to package directions. Drain, reserving 1/2 cup pasta water.
Add the spinach and cooked bacon to the tomato mixture. Add the pasta and toss to coat. Season with salt and pepper and top with chopped basil. Enjoy!