First thinly slice your leeks
and slice cherry tomatoes in half.
(ps... if you have not worked with leeks before, they can hold a lot of sand. So make sure to rise well before you start slicing.)
Bring a pot of salted water to a boil for the pasta. Add pasta to the boiling water and cook according to package.
Heat 1 tbsp of olive oil in a skillet. Caramelize tomatoes and sugar in the skillet over a medium heat. Cook until the tomatoes begin to brown, 5 minutes.
Add leeks, saute until wilted, about 4 minutes.
Deglaze skillet with the 1/4 cup wine. Simmer until liquid in nearly evaporated.
Add broth, vinegar, pepper ( and optional crushed red pepper). Simmer until liquid is reduced by a third, about 5 minutes.
Add spinach, thyme, cooked, diced bacon (or veggie bacon), and pasta to the tomato mixture. Toss to coat, season with salt & serve!