Rigatoni with Bacon and Mushrooms

Super yummy!  The original recipe called for chicken but I left it out and I don't think I'd like it as much with chicken.

Rigatoni with Bacon and Mushrooms
Ingredients
1-lb rigatoni or penne noodles
4 slices bacon
1/2 small onion, chopped
2 cloves garlic, minced
8-ounces mushrooms, cut into quarters
1/2 cup chicken stock
1/2 cup apple juice
1 14.5-ounce can petite diced tomatoes
1/4-1/2 tsp crushed red pepper flakes
1 ½ tsp dried basil
Salt and pepper to taste
1/2 cup half and half
Parmesan cheese (optional)

Directions
Cook pasta to al dente according to directions on box. Drain and set aside.
In large skillet, cook bacon until crispy, remove from the pan. To the pan add the onions and cook until translucent then add the mushrooms, and garlic. Cook until mushrooms are soft. Increase heat to high and pour in the chicken broth and apple juice. Boil for 2 minutes, then reduce heat to medium-low and stir in the tomatoes, red pepper flakes, and basil. Simmer for 15 minutes.
Stir half and half in to sauce. Crumble bacon into the pan. Add the cooked rigatoni noodles and toss to combine.
Serve immediately with Parmesan cheese.