Start by cutting your bacon into 1 inch pieces and frying it in a Dutch oven over medium high heat. (You can use precooked or microwave bacon, just make sure it’s in bite sized pieces.)

When bacon is brown and crispy, remove and set aside.

Add diced red onion to the bacon grease and saute until soft. (If you don’t have bacon grease, use a little bit of olive oil.)

Remove onion and set aside.

Deglaze the bottom of the Dutch oven with the chicken broth, then add pasta, garlic and pepper.

Bring to a boil over high heat. Once it begins to boil, reduce heat to medium high and cook for 12 – 14 minutes. Pasta should be al dente and most of the liquid should be absorbed.

Add butter and stir until melted.

Add spinach and stir until leaves begin to wilt.

Turn off heat. Add in bacon, onions and tomatoes. Stir to combine.

Top with parmesan cheese.