I have always been a peanut-aholic. In fact, rare, expensive, chalky, substandard peanut butter was one of the harder things to get used to when I lived in Italy. Only in recent years, however, have I discovered just how well peanuts pair with tomatoes. Throw bacon in and this becomes an if-this-is-wrong-I-don't-wanna-be-right kind of sauce.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package's directions.
Fry the bacon in a large saucepan over medium-high heat until the edges begin to crisp, about 5 minutes. Pour off all but 2 tablespoons of the bacon fat.
Stir in the leek and saute for 2 minutes. Add the tomatoes, peanuts, thyme, salt, and pepper and stir to combine. Cook for 2 minutes, then add the sherry and scrape any bits off the bottom of the pan. When the sherry has nearly evaporated, about 2 minutes, add the pasta water and bring to a blustering boil for 1 minute.
Remove from the heat. Drain the pasta. Carefully add the pasta and gently toss. Serve immediately, topping each portion with a handful of pea sprouts.