1 pound long cut fusilli or other corkscrew shaped pasta
salt
4 slices thick sliced smoked bacon, cut in 1/2 inch pieces
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1/2 pound broccolini, ends trimmed, cut in 1 inch pieces
1/2 pound grape or cherry tomatoes, halved if large
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish

1 pound long cut fusilli or other corkscrew shaped pasta 4 slices thick sliced smoked bacon, cut in 1/2 inch pieces 1 garlic clove, minced 1/2 teaspoon red pepper flakes 1/2 pound broccolini, ends trimmed, cut in 1 inch pieces 1/2 pound grape or cherry tomatoes, halved if large 1/2 cup heavy cream 1 teaspoon freshly ground black pepper 1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish

Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain.
Fry bacon in a deep skillet until golden brown. Transfer to a plate lined with a paper towel. Pour off all but 1 tablespoon bacon fat. Add garlic and red pepper flakes. Sauté briefly until fragrant, 30 seconds. Add broccolini. Sauté until bright green and crisp tender. Add tomatoes, cream, one teaspoon salt and black pepper. Simmer to heat through. Add pasta, bacon and 1/2 cup cheese to skillet; toss to coat. Serve immediately, garnished with remaining cheese.

Note: If using arugula, toss in 2 cups washed and dried arugula with the bacon and cheese.