Get all the prep done before you start cooking. Roughly chop the mushrooms, mince the garlic, finely chop the shallot and parsley.

Cook rigatoni 1 minute before al dente in salted water.

Heat oil in a large skillet over medium, add pancetta and cook until crispy and golden brown. Remove from skillet. Remove also all excess grease, but don't discard, set aside.

Add mushrooms, cook until they released all of their moisture. Add 2 tbsp excess grease, more if needed. Cook until golden brown. Add onion and garlic, cook until fragrant, about 2 minutes. Add Italian seasoning, salt, pepper and chili flakes. Deglaze with white wine. Simmer for 2 minutes.

Stir in tomato paste. Add crushed tomatoes and allow to simmer for 10 minutes.

Add parsley, cream and Parmesan. Stir to combine. Next add pancetta and rigatoni. Toss well and simmer for 1 minute.

Serve topped with freshly grated parmesan and parsley for freshness. Enjoy!