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1
Place a large pot of water with a tight-fitting lid over high heat and bring to a boil.
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2
Once it comes to a boil, add some salt and the pasta.
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3
Cook according to the package directions until al dente.
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4
Heads up: you need to reserve 1/2 cup of the cooking liquid before you drain the pasta.
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5
While the pasta is cooking, start the sauce.
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6
Preheat a large skillet over medium-high heat; add the EVOO.
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7
Add the chopped bacon and cook, stirring every now and then, until crispy, about 2 to 3 minutes.
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8
Add the onions, garlic, red pepper flakes, and a little salt and pepper.
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9
Cook, stirring frequently, for about 5 minutes, or until the onions start to brown.
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10
Add the white wine and cook for 1 minute.
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11
Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes.
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12
Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst.
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13
Add the cooked drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute.
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14
Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste.
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15
Dress the greens with oil and vinegar and serve with the pasta.
