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.
Meanwhile, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add bacon and brown to crisp. Remove from the pan and reserve. 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 put a lid on the pot. Let the tomatoes burst, about 8-10 minutes. Stir in the cheese, reduce heat to low.