Take a cooking pot, add sufficient water and bring to a boil. Add 3–4 teaspoons of salt, then stir in the tricolor fusilli pasta and cook according to package instructions until al dente.

Heat a separate frying pan with enough olive oil over medium-low heat. Add minced garlic and diced onion separately, then sauté until the onion turns soft and translucent.

Add the sliced shiitake mushrooms and stir-fry for 2 to 3 minutes with a wooden spatula. Add the bacon strips and pour in a little white wine. Slightly increase the heat. Finally, add the tomato chunks and an appropriate amount of salt. Stir-fry for 4 to 5 minutes until the tomato chunks are basically tender.

Add tomato paste; if the sauce is too thick, pour in some reserved pasta water. Then stir in Italian mixed herbs, reduce the heat to low, and simmer the sauce for about 5 minutes

When the sauce has thickened slightly to a paste-like consistency, add the cooked tri-color fusilli pasta, then stir in ground black pepper and cheese powder.

Mix the sauce, seasonings and pasta thoroughly and serve.

Cook the tricolor pasta according to the package instructions, making sure to season the water well.

After cooking the pasta, pour it into a colander and rinse under cold water to stop the cooking process. Once all water is drained thoroughly, place the pasta in a large bowl.

Finely chop red bell pepper, green bell pepper, red onion, cherry tomatoes, and mushrooms. Add all vegetables to the pasta and mix until well combined.

Mix them and cover it for 5 to 7 minute and dish it out.

TRI colored pasta is ready Try at your home and enjoy