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  • 2 tablespoons extra-virgin olive oil (EVOO)
  • ½ 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
  • ½ cup dry white wine
  • 2 pints cherry tomatoes
  • 1 pound penne rigate or whole grain penne
  • Grated Pecorino cheese


Serves: 4


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.