Now that it is starting to get chilly out, my cravings for creamy comfort foods have increased. Go figure. I came across this recipe on Taste of Home's website and have made it several times. Steven and I agree that it's almost a restaurant-quality dish. It takes a little extra work due to having to cook the bacon and noodles and then mix everything together, but it's well worth the effort. The dish goes great with a good white wine and a side salad.
You will need:
2-1/2 cups (1-8oz package) Hodgson Mill Rice Penne
8 bacon strips, diced
1 jar (4-1/2 oz) whole mushrooms, drained (you can use fresh too)
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
Cook pasta according to package directions.
Meanwhile, in a large pan, cook the bacon over medium heat until crispy. Using a slotted spoon, or fork, remove the bacon from the pan to paper towels to drain. Brown the mushrooms in the remaining bacon grease; remove also to paper towels to drain. Drain the remaining grease from the pan.
Add the cream, butter, parsley, garlic, pepper sauce, and salt (if desired) to the pan; cook and stir over medium heat until butter is melted. Drain pasta and add to the cream mixture. Stir in the bacon, mushrooms, and cheese; heat through. Remove from the heat and sprinkle with green onions.
Enjoy!!
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