Prepare pasta according to package directions; drain, reserving 1/4 cup (60 mL) cooking liquid.
Meanwhile, heat oil in large skillet set over medium heat; cook bacon for 5 to 7 minutes or until golden brown and crispy around edges. Transfer to paper towel–lined plate; chop and set aside.
Reserve 2 tbsp (30 mL) bacon fat in pan (discard or reserve remaining fat for another use). Cook shallots, garlic, chili and thyme for 2 to 3 minutes or until fragrant. Stir in artichokes; cook for 2 to 3 minutes or until well coated.
Stir in tomato sauce, vinegar, Worcestershire sauce, salt and pepper; bring to boil. Reduce heat to medium-low; cook for 10 to 15 minutes or until thickened and flavourful. Stir in spinach; cook for 1 to 2 minutes or until just starting to wilt.
Add pasta and reserved cooking liquid to skillet, tossing until pasta is well coated. Sprinkle with bacon, Parmesan and chives.
For a rosé sauce, add a splash of 35% heavy cream.
Serve with freshly grated Parmesan or Pecorino Romano cheese.
Substitute arugula or kale for spinach if desired.