Cut smoked streaky bacon into chunks and fry until golden and crispy, scoop out and set aside. Fry sliced mushrooms
until all the moisture has gone and they start to turn golden, scoop out and put with the bacon. Fry chopped shallots
and a crushed clove of garlic until softened, then return the bacon and mushrooms to the pan, add halved cherry tomatoes
and a glass of dry white wine (or dry vermouth), season with a little sea salt and freshly ground black pepper, bring
to a simmer and cook gently for 5 minutes. Meanwhile, cook rigatoni in plenty of salted boiling water, according to
the packet directions. When cooked, drain and tip into the pan with the bacon, mushrooms and tomatoes. Mix well and
serve in warm bowls, garnished with chopped parsley.