Fusilli with Fresh Rosemary and Bacon Tomato Sauce

From Cook’s Illustrated

6 slices bacon, cut crosswise into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon fresh rosemary, minced
red pepper flakes to taste
3 lbs ripe roma tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon sea salt
ground black pepper to taste
1/2 teaspoon cane sugar (optional)
2 oz parmesan cheese, shredded (about 3/4 cup)
16 oz fusilli, cooked

1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Pour off bacon fat from pan and reserve for another use.
2. Return skillet to medium-high heat. Add oil, swirl to coat pan, and add garlic, rosemary, and pepper flakes. Cook, stirring constantly, until garlic is fragrant but not browned, about 30 seconds.
3. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
4. Stir in parsley, salt, pepper, and sugar to taste.
5. Toss sauce with pasta and serve, sprinkling Parmesan and reserved bacon over individual bowls.