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“I came up with this one night while my DH was out of town. You can add fresh basil along with the spinach.”

Ingredients Nutrition


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

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