Ingredients
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1 lb penne pasta
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5 -6 slices good quality bacon, sliced across into 1/2-inch thick slices
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3 medium leeks, trimmed, halved lengthwise and sliced 1/2-inch thick
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4 garlic cloves, thinly sliced
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black pepper
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1 round tablespoon tomato paste
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1/2 cup dry white wine
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4 tomatoes, skinned, seeds removed and diced
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1 (5 1/2 ounce) package boursin cheese combined with 3 tablespoons minced mixed herbs such as thyme, sage, rosemary and parsley
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parmigiano-reggiano cheese, grated
Instructions
- Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente.
- In medium sized saute pan, fry the bacon until almost crisp.
- Drain and set aside.
- In the remaining bacon drippings, add leeks and garlic and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half. Add tomatoes and heat through.
- Stir in the cheese, reduce heat to low and cook until melted.
- Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain, return to the pot and add sauce to the pasta.
- Add the bacon in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese if desired.