Creamy Mostaccioli With Bacon and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe from my mother-in-law. It is a rich and delicious pasta dish. Ingredients:
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 |
Directions:
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.
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