Pork Belly Tomato Pasta

Ingredients:

• 6 Ontario pork belly slices, skin removed (about 12 oz/375 g)
• 2 tsp (10 mL) smoked paprika
• 1 tsp (5 mL) granulated sugar
• 1/2 tsp (2 mL) hot pepper flakes
• 1/2 tsp (2 mL) salt
• 1 can (19 oz/540 mL) garlic and olive oil petite cut stewed tomatoes 
• 1 tbsp (15 mL) tomato paste
• 1 box (410 g) farfalle pasta
• 4 cups (1 L) baby spinach
• Grated Parmesan cheese 

Cooking Instructions:

1. Cut pork belly slices into 1/2 inch (1 cm) strips and place in a large deep skillet. Heat skillet over medium-low heat and cook, stirring occasionally for about 12 minutes or until fat is rendered and pork becomes golden. Drain all the fat and return skillet to medium-low heat.
2. Stir in smoked paprika, sugar, hot pepper flakes and salt to coat well. Cook for 2 minutes. Add tomatoes and tomato paste and simmer for 8 to 10 minutes or until thickened slightly. 
3. Meanwhile, in a pot of boiling salted water cook pasta for about 10 minutes or until al dente. Add spinach to pot and drain well. Stir pasta and spinach into sauce until well coated. 
4. Serve sprinkled with parmesan.