Coat a large wide pan with olive Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny.

Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes

Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome.

Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula,drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately.