Preheat the oven to 350°F (180°C) and prepare your vegetables.

Cook penne pasta in salted boiling water until al dente, then drain.

Cook diced bacon in a skillet over medium heat until crispy. Set aside on paper towels.

Sauté onion and vegetables in the bacon drippings until softened, then add minced garlic, fennel seeds, and basil.

Add Italian sausage to the skillet and cook until browned, breaking it apart as it cooks.

Stir in crushed tomatoes and heavy cream, seasoning with pepper and salt, then let simmer.

Layer half of the cooked pasta in a baking dish, top with half of the cheese and half of the sauce, then repeat layers.

Bake uncovered for about 20 minutes, or until the top is golden brown and bubbly. Broil for a minute if desired.

Let the dish cool for about 10 minutes before garnishing with parsley and serving.