Popular
Latest From the Show
Creamy BLT Pasta
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- Salt
- 1 pound penne or other short-cut pasta with lines
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 5 to 6 slices lean, thick-cut good quality bacon, sliced across into 1/2-inch thick sticks
- 3 medium leeks, trimmed, halved lengthwise and sliced 1/2-inch thick
- 3 to 4 cloves garlic, thinly sliced
- Black pepper
- 1 round tablespoon tomato paste
- 1/2 cup dry white wine
- 1 pint cherry tomatoes
- 1 5.4-ounce package Boursin cheese or 1/2 cup creme fraiche combined with 3 tablespoons minced mixed herbs such as thyme, sage, rosemary and parsley
Yield
Serves: 4
Preparation
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.
Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain and add pasta to sauce. Add the bacon back in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese and garnished with tomatoes.