Another excuse to have a bacon-smelling house...
16 ounces rigatoni or penne
12 slices bacon
1 7-ounce package arugula leaves
1 pint grape or cherry tomatoes, quartered
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, fry the bacon over medium heat in a large skillet until crisp. Transfer to a paper towel–lined plate. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside.
Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds. Transfer the arugula to the pasta. Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss.
If the pasta seems dry, add up to 1 1/2 more tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.