300g penne pasta
200g shortcut bacon, chopped
4 large button mushrooms, chopped
4 cloves garlic, crushed (we love garlic, adjust to suit your taste)
1/3 cup dry white wine
good handful fresh basil, shredded
1 tin tomato puree
2/3 cup cream (I prefer Bulla Cooking Cream)
2 eschallots or 1 small onion, chopped
Cook bacon in a non stick frying pan for 3 to 4 minutes, it doesn't need to be crispy, add butter, then eschallots and garlic and cook for 2 minutes. Add mushrooms and cook until softened, about 3-4 minutes, stirring.
Add wine and increase the heat till wine evaporates.
Add tomato puree, bring to the boil then reduce the heat and simmer till the sauce thickens, season with salt and pepper, add cream and heat through, add basil and serve over cooked penne.
Top with grated parmigiano reggiano cheese.