PREPARATION: Fry the mushrooms in a small frying pan with oil and garlic. Meanwhile, in another large, tall frying pan, sauté a clove of garlic and the finely chopped onion and add the diced bacon and mushrooms. Add the tomato sauce and peas, season with salt and pepper to taste and cook for about 15 minutes.

Cook the Rigatoni for 12 minutes, drain and toss for less than a minute in the pan with the sauce and a tablespoon of cooking water, over a high heat. Complete with a sprinkling of Parmesan cheese and pepper to taste.