After several days of pork, pork and pork (mainly spare ribs) which were cooked in several ways (fried, baked, stewed and braised) using various blend of ingredients (potato, carrots, pineapple chunks, canned salted beans, sprite, bay leaves, thyme, salt, ground pepper, red wine, soy sauce, fish sauce, vinegar and salabat powder) I could come up with, I decided it's time to move on to pasta.
Follow up:
I was initially planning to just mix together half of a can of mushroom and tomato sauce - italian style pack from Del Monte. Fortunately, I ran out of butter. So even if I was feeling lazy the whole day, I went to Drugman which a nearby grocery-convenience store and did a little shopping. Of course, I bought butter but I also found myself buying a small pack of bacon and organic oyster mushroom for my pasta. The mushroom really was a nice discovery since I always had difficulty finding quality fresh products in a grocery here in Palawan. For example, there was no onion in the store. So I had to make do without it.
So that I won't forget how I cooked this pasta, I'm posting the recipe. Follow it at your own risk 
Ingredients:
- 250g macaroni pack (I wanted penne pasta but it does not seem to exist in Puerto Princesa. Anyway, cook the pasta according to package instruction.)
- 6 whole mushroom buttons (thinly sliced)
- 6 pieces of oyster mushroom (sliced to small parts, like a square inch)
- 3 bacon strips (chopped to bits. it would have been better if it is a cured bacon for more flavor.)
- crushed garlic (it'll be nice if onion was also available)
- a slice of butter
- 560g tomato sauce (I used the spaghetti sauce italian style from Del Monte)
- 1 tablespoon thyme (I think I used more though)
- 2-4 pieces of bay leaves
- salt, to taste
- ground black pepper, to taste
- worcestershire sauce
- fish sauce
- soy sauce
- milk, to make it a bit creamy (there was just a few left. about a shot glass.)
- cheese, to grate
1. In a cooking pan, I sauteed garlic, bacon and thyme in butter. Added some salt and ground black pepper for initial flavoring.
2. Once bacon bits got cooked, I added sliced mushroom buttons and oyster mushroom to the pan. After 3 minutes, I added a bit of worcestershire sauce, fish sauce and soy sauce for additional flavoring and let it be for 2-3 minutes.
3. I poured the tomato sauce to the mix. I scraped the remaining sauce in the foil pack by adding in water then pour it in the pan. I also added the bay leaves. Simmer.
4. When the sauce was not that diluted anymore but not that thick yet, I added the little milk remaining in the fridge and it gave the sauce a creamy dashing look. Simmer.
5. Add more salt, thyme, and ground pepper to suit your taste. After that, let the sauce simmer some more until it becomes thick.
6. On a plate, pour sauce over pasta. Top it with grated cheese.
As for serving size, the sauce should be good for at least 500grams of uncooked pasta. So that'll be around 5-6 servings. I wonder if serving size can be maximized to 8-10 with a kilo of pasta pack and same size of sauce. I know I cooked a lot for one person but I intended it that way so I can have something to reheat for the next 2 days.
Anyway, here's what my dinner (Macaroni Pasta with Mushroom and Tomato Sauce) looks like while watching NCIS season 6 finale:
I really wish I had more spices in the kitchen for a better taste experimentation. Sadly, I am still very lazy to commute to NCCC.
On a side note, when I used to look after our stall in the market, we called "bay leaves" as "laurel leaves". And I think I still miss being a "tindera" since I had this ideal business idea of setting up a small grocery store (more like a large version of sari-sari store) and for some reason, the idea has already evolved into a small complex building of food shops and grocery store in Palawan. Something like a combination of Rustan's Fresh and Petron Food Complex along NLEX/SLEX. Too bad I lack the knowledge and the funds to setup one.