Creamy Blt Pasta (Rachael Ray)

• 1 lb penne pasta
• 5 -6 slices good quality bacon, sliced across into 1/2-inch thick slices
• 3 medium leeks, trimmed, halved lengthwise and sliced 1/2-inch thick
• 4 garlic cloves, thinly sliced
• black pepper
• 1 round tablespoon tomato paste
• 1/2 cup dry white wine
• 4 tomatoes, skinned, seeds removed and diced
• 1 (5 1/2 ounce) package boursin cheese combined with 3 tablespoons minced mixed herbs such as thyme, sage, rosemary and parsley
• parmigiano-reggiano cheese, grated

1. 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.
2. In medium sized saute pan, fry the bacon until almost crisp.
3. Drain and set aside.
4. In the remaining bacon drippings, 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 heat through.
5. Stir in the cheese, reduce heat to low and cook until melted.
6. Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain, return to the pot and add sauce to the pasta.
7. Add the bacon in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese if desired.

penne pasta, bacon, leeks, garlic, black pepper, tomato paste, white wine, tomatoes, boursin cheese, cheese

Taken from www.food.com/recipe/creamy-blt-pasta-rachael-ray-485501 (may not work)