This is a really easy dish to make and could carry itself as a vegetarian dish if you don't have someone in the house who will ask "Where's the meat?".
I used 2 finely chopped leeks, a box of brown mushrooms finely sliced and half a pound of bacon. You can generally cut a fair amount of fat off the bacon before you use it. Cut it into very small slices or cubes and fry it in a large pan or wok. When it is cooked throw in the leeks and give them a few minutes to wilt and then add the mushrooms. The sauce is made of crushed or strained tomatoes (fresh, canned or bottled), grainy mustard, garlic, Worcestershire sauce, pepper and a touch of cream. I actually used some truffle salt instead of normal salt when seasoning it. Make the sauce in the pan/wok that has everything else already in it.
The pasta is a multigrain fusilli (another healthy alternative to the usual white pasta) and contains whole wheat, and rye/bran/buckwheat/brown rice flour. It is very filling! Toss the drained pasta into the sauce and mix it around if you have the right amount, or mix it in your bowl if you made a large portion of sauce and less pasta. I tend to do this so I can make fresh pasta if I am eating the sauce again as a left over. Grate parmesan over the top and serve. Quick, easy and delicious!
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