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Ingredients
- 2-1/2 cups uncooked mostaccioli
- 8 bacon strips, diced
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- 3/4 cup half-and-half cream
- 1/3 cup butter, cubed
- 1 teaspoon dried parsley flakes
- 1 teaspoon minced garlic
- 6 to 8 drops hot pepper sauce
- 1/2 teaspoon salt, optional
- 1/3 cup grated Parmesan cheese
- 1/4 cup sliced green onions
Preparation
Step 1
Cook mostaccioli according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until
crisp. Using a slotted spoon, remove to paper towels to drain. Brown
mushrooms in drippings; remove to paper towels. Drain drippings from
pan.
Add the cream, butter, parsley, garlic, pepper sauce and salt if
desired to the skillet; cook and stir over medium heat until butter
is melted. Drain mostaccioli; add to cream mixture. Stir in the
bacon, mushrooms and cheese; heat through. Remove from the heat.
Sprinkle with green onions. Yield: 4 servings.