-
1
For sauce:
-
2
Place diced tomatoes in a larger strainer set over large bowl.
-
3
Let stand 15 minutes.
-
4
Reserve juice.
-
5
Drizzle rimmed baking sheet with 2 tablespoons olive oil.
-
6
Spread tomatoes in a single layer on baking sheet.
-
7
Sprinklewith salt and pepper.
-
8
Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
-
9
Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
-
10
Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
-
11
Heat 2 tablespoons olive oil in large pot over medium heat.
-
12
Add onion and saute until browned, about 12 minutes.
-
13
Stir in reduced tomatoes and roasted tomatoes.
-
14
(Sauce can be made 3 days ahead.).
-
15
Cook bacon in heavy large skillet until crisp.
-
16
Transfer to paper towels to drain.
-
17
Pour off drippings from skillet.
-
18
Heat remaining 3 tablespoons oil in same skillet over medium heat.
-
19
Add garlic and red pepper and stir 1 minute.
-
20
Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
-
21
Stir in bacon.
-
22
Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
-
23
Toss until arugula wilts.
