1Place tomatoes and garlic in skillet with melted butter ( I used half bacon grease, half butter) over very low heat. Saute` until tomatoes are softened. Add mushrooms, red pepper flakes and cooked, crumbled bacon and cook five min. more. Add Basil.
2Meanwhile cook pasta to al dente, or your preference. Drain and add about 2 tbsp. of butter and half of the Parmesan, toss to coat well.
3Plate pasta and top with tomato mix. Add remaining Parmesan and enjoy.
5Take three tablespoons of diced canned tomatoes, I used the one with oregano, basil and garlic added. Place on plate and smash with a fork.
6Add tomato to flour and work in. Add about 2-3 tbsp. of water as needed. Knead for about 5 min. adding more flour if too sticky. Wrap in saran wrap and refrigerate until needed, at least thirty minutes.
7Roll to very thin, adding flour to dough as needed.
8Flouring dough strips with flour as you go, fold dough up and cut into slices. Hang on drying rack until ready to boil.