Rachel Ray’s BLT Penne

2 tablespoons EVOO

1/2 pound lean smoky bacon

3 to 4 medium leeks, halved lengthwise, sliced 1-inch thick then washed and dried

4 cloves garlic, thinly sliced

2 tablespoons thyme, chopped

Pepper

1/2 cup dry white wine

2 pints cherry or grape tomatoes

1 pound penne rigate or whole grain penne

Grated Pecorino cheese

Heat EVOO in a large skillet over medium-high heat. Add bacon and crisp; add leeks, garlic, thyme and pepper. Sauté 5-6 minutes then deglaze the pan with wine. Add tomatoes and cover pan. Cook tomatoes until they burst, 10-12 minutes, shaking pan occasionally.  Salt boiling water and cook penne to al dente. Add a little starchy water to the sauce just before draining pasta. Toss pasta with sauce and cheese.

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