Creamy Mostaccioli With Bacon And Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 -8 slices bacon, cut up
• 2 (4 1/2 ounce) jars whole mushrooms, drained (i like to use fresh mushrooms, about 1 1/2 cups)
• 8 ounces mostaccioli pasta, uncooked (1/2 of a 1 pound package)
• 3/4 cup half-and-half
• 1/3 cup butter
• 2 teaspoons parsley flakes
• 1/2 teaspoon salt, if desired
• 1 garlic clove, minced
• 6 -8 drops hot pepper sauce
• 1/2 cup parmesan cheese, grated
• 1/4 cup sliced green onion

Recipe

• 1 in medium skillet, cook bacon until crisp; remove from fat and set aside.
• 2 add mushrooms to bacon fat. cook until golden; drain; set aside.
• 3 prepare mostaccioli according to package directions; drain.
• 4 in same saucepan, combine half-and-half, butter, parsley flakes, salt, garlic and hot pepper sauce.
• 5 heat just until butter melts, stirring frequently.
• 6 combine bacon, mushrooms, hot mostaccioli, half-and-half mixture and parmesan cheese; toss to coat.
• 7 place on warm serving platter; garnish with green onions.
• 8 serve immediately; refrigerate leftovers.