1 lb. bacon, diced
1/2 lb. sliced fresh mushrooms
1/4 c. chopped onion
1 clove garlic, minced
2 c. (16 oz. can) tomatoes with liquid, chopped
2 c. (10 oz. pkg.) frozen peas, thawed & drained
6 basil leaves or 1 tbsp. dried basil
3 c. (8 oz.) mostaccioli, uncooked

In large skillet, fry bacon until almost crisp. Add mushrooms, onions and garlic and cook, stirring constantly until onions are tender but not brown. Add tomato and liquid, peas and basil; bring to a boil. Reduce heat and simmer stirring occasionally, 20 minutes. Meanwhile cook mostaccioli according to package directions; drain. Toss with tomato bacon mixture. Serves 4 to 6.