Penne Paradiso

3 T. extra virgin olive oil
4 cloves garlic
1/4 cup Canadian bacon (diced)
10 porcini
4 sun-dried tomatoes
1 tomato
10 oz. mushrooms
2 T. marsala
1/4 cup pecorino Romano (grated)
3/4 lb. penne

Soak porcini and sun-dried tomatoes in 1 cup water. Saute sliced garlic for 2 minutes in oil, add bacon and saute until slightly brown. Rinse porcini and sun-dried tomatoes and reserve soaking liquid after straining through cheesecloth or paper filter. Chop and add porcini and sun-dried tomatoes to pan. Chop tomato and add to pan. Saute for 2 minutes. Wash, trim, and halve mushrooms, then add to pan. Add reserved soaking liquid and Marsala to pan, simmer for 2 minutes and let sit. Drop penne into boiling water. One minute before pasta is done, reheat pan mixture. Remove half of pan mixture and reserve on side. Drain pasta and add along with Romano to remaining pan mixture, tossing all together over low heat. Add salt and pepper to taste. Ladle onto three plates and add reserved pan mixture to top of each serving.