Shell Pasta with Pancetta, Leeks, Mushrooms, and Tomatoes

It's been awhile. We have been busy with house guests the last week, I am in the middle of trying to start up a little business venture with a girlfriend (I will let you all know when that is up & running!)and my newly engaged sister is now visiting so of we have also been immersed in wedding planning! Of course we have still been eating delicious food, both dining out and eating in. Today for example, we trekked to the SE side to try the infamous "Reggie" at Pine State Biscuits. It was worth the wait and the 8 mile drive out of our way! We also had this pasta dish tonight for dinner.

I have really been into leeks lately, and this is a great way to use them. If you haven't cooked a lot with leeks, they are sort of like an onion, but milder and sweeter, they are incredible sauteed and caramelized as well. The shell pasta in this dish act as little spoons so you get bite sized scoops filled with all the ingredients. Bacon can be substituted for the pancetta, just be aware that the bacon has a much more aggressive smoky flavor than the pancetta. Bacon is more economical, but I really like the subtleness of the pancetta because it allows you to taste the blend of all the flavors! This recipe is loosely adapted from Gordon Ramsay's cookbook Fast Food.

Serves 4

1 Pound pasta shells also can be found as Conchiglie
3 Tablespoons olive oil
5 Ounces pancetta, sliced
3 Leeks, trimmed and finely sliced (white & pale green parts only)
10 Ounces Cremini mushrooms, trimmed and sliced
1 14 1/2 Ounce can petite diced tomatoes, drained
6 Ounces creme fraiche
salt & pepper
parsley, chopped for garnish

In this dish it is very important to season every layer as it cooks, and not just at the end! Heat a large pot of salted water, bring to a boil. Add pasta and cook until al dente. Meanwhile, heat olive oil in a large skillet over med high heat. Add the pancetta and cook until golden brown, then add the leeks, season with salt and pepper. Add the mushrooms and season with salt and pepper. Cook on high heat about 8-10 minutes until leeks are tender. Add the tomatoes, season with salt and pepper. Cook another 2-3 minutes. Add in creme fraiche, and parsley, stir and season with salt and pepper, remove from heat. Toss in cooked pasta shells. Season to taste. Serve immediately!