Fettucine with Tomatoes, Veggie Bacon, Arugula, and Goat Cheese

By jjadin

Ingredients

• 2 1/2 pounds plum tomatoes, seeded, chopped (about 5 cups)
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 12 veggie bacon slices, cut into 1/2-inch pieces
• 2 medium leeks (white and pale green parts only), finely chopped
• 2 tablespoons finely chopped garlic
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon dried crushed red pepper
• 5 cups coarsely chopped fresh arugula (about 6 ounces)
• 2 9-ounce packages fresh fettuccine
• 6 ounces soft fresh goat cheese , crumbled
• 6 tablespoons freshly grated Parmesan cheese
• Additional grated Parmesan cheese

Details

Servings 6

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.
Heat oil in heavy large skillet over medium-high heat. Add veggie bacon; cook until crisp, about 2 minutes. Using slotted spoon, transfer bacon to paper towels.

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.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.

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.