Creamy Mostaccioli With Bacon and Mushrooms

I got this recipe from my mother-in-law. It is a rich and delicious pasta dish.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6 -8  slices bacon, cut up
• 2 (4 1/2ounce) 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.