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1
Cook pasta in a large pot of boiling salted water till al dente, from 10 to 12 min.
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2
Meanwhile, slice bacon into bite-size pcs or possibly, if using prosciutto, slice into long strips.
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3
Coarsely chop unpeeled tomatoes.
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4
Peel garlic, then slice into slivers.
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5
Slice turkey into thin bite-size strips and set aside separately.
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6
In a large wide saucepan set over medium-high heat, add in bacon and stir often till it starts crisp, from 3 to 5 min.
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7
Add in garlic and stir-fry for 2 min.
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8
Add in tomatoes along with their juice and seeds, wine, sugar, salt and pepper and dry basil if using.
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9
Stir, scraping any brown bits from bottom of pan.
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10
Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, till liquid is reduced by half, from 7 to 9 min.
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11
Stir in turkey.
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12
Stir in prosciutto, if using instead of bacon.
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13
When pasta is cooked, drain well.
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14
Immediately add in to turkey mix in pan.
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15
Toss over medium heat till pasta is proportionately coated.
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16
Sprinkle with fresh basil, if using, and spinach.
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17
Toss just till spinach starts to wilt, from 1 to 2 min.
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18
Serve immediately sprinkled with cheese, if you wish.
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19
(A novel approach to the classic sandwich!)
