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1
Preheat oven to low broil.
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2
Remove the core from the tomatoes cut into quaters and place tomatoes on a foil lined broiler proof baking sheet skins up.
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3
Sprinkle with balsamic vinegar.
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4
Place in oven on the top rack.
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5
Broil just long enough to loosen the skins.
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6
Don't worry if they're charred a bit.
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7
Remove from oven and let cool.
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8
While the tomatoes are cooling heat olive oil in a large skillet/saute pan over medium high heat.
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9
Add pancetta and cook until crisp.
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10
Remove from pan and drain on a paper towel lined plate.
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11
Turn pan down to medium low and add garlic; cook until soft.
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12
Peel skins from tomatoes and add to the garlic in the pan.
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13
Raise heat to medium and toss to coat, add crushed red pepper, capers and wine.
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14
Crush tomatoes with a potato masher just to a chunky crush.
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15
Bring to a simmer, and cover.
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16
Simmer about 20 30 minutes or until slightly thickened, stirring occasionally.
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17
While sauce is simmering bring water to a boil for the pasta.
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18
Prepare according to package directions for al dente, undercooking it for about 2 minutes.
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19
When pasta is done, drain, reserving one cup pasta water.
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20
Add pasta to the sauce, toss to coat.
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21
Add some pasta water if sauce is too thick.
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22
Continue cooking until pasta is done, about 2 minutes.
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23
Add pancetta and spinach to the pasta.
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24
Toss to coat once more.
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25
Serve immediately.
