Pasta with Bacon, Tomatoes, and Cheese

The ingredients list is the whole sales pitch. Need I say more?

4 SERVINGS

Salt
3/4 pound penne pasta
1 tablespoon EVOO (extra-virgin olive oil), once around the pan, plus more for the greens
4 bacon slices, chopped
1 large onion, chopped
1/2 lb. broccoli florets, cut bite-sized
4 large garlic cloves, chopped
1/4 teaspoon red pepper flakes (eyeball it)
Black pepper
1/2 cup white wine, a couple of good glugs
1/2 cup chicken stock
1 pint grape tomatoes
1 ball fresh mozzarella, cut into %-inch dice
1 bunch fresh chives, chopped
15 fresh basil leaves, chopped or torn, about 3/4 cup
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table
6 cups mixed greens
Vinegar for the greens

Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Heads up: you need to
reserve 1/2 cup of the cooking liquid before you drain the pasta.

While the pasta is cooking, start the sauce. Preheat a large skillet over medium-high heat; add the EVOO. Add the chopped bacon and cook, stirring every now and then, until crispy, about 2 to 3 minutes. Add the
onions, broccoli, garlic, red pepper flakes, and a little salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions start to brown. Add the white wine and cook for 1 minute. Add the chicken stock and reserved pasta cooking liquid, then bring up to a bubble and simmer for 2 minutes. Add the grape tomatoes and cook them for about 30 seconds, just to start getting them hot and ready to burst. Add the cooked drained pasta, toss to coat in the sauce, and let some of the sauce soak in, about 1 minute. Turn the heat off and add the diced mozzarella, the chives, basil, grated cheese, and black pepper to taste. Dress the greens with oil and vinegar and serve with the pasta.