Bring a large pot of water to a boil for the penne.
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.