Peppery Wisconsin Mascarpone
Pasta Sauce with Bacon
The creamy flavor and texture of cheese seems to perfectly meld with the salty,
fatty flavor of bacon.
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1/3 cup diced onion
- 6 slices thick-cut peppered bacon, cut in thin 1-inch-long strips
- 2 cups tomato puree
- 1 cup water
- Salt and pepper, to taste
- 1 (8-ounce) container mascarpone cheese
- 1 tablespoon julienned fresh basil leaves
- Over low heat, heat the oil in a large sauté pan. Add the garlic and sauté until
aromatic, but not brown.
- Remove the garlic. Add the onion and cook over low heat until tender, for about
10 minutes. Do not brown.
- Stir in the bacon. Raise the heat and cook until the bacon cooks through but
does not crisp.
- Add the tomato purée and water. Salt and pepper to taste. Simmer for about 20
to 30 minutes or until the sauce thickens and reduces a little.
- Remove from the heat. Add the cheese and basil, and stir well.
Servings: 4-6 | Makes enough for 1 pound pasta.
This sauce is very good with fettuccine or bucatini (hollow long pasta). Top
servings with Wisconsin Parmesan or Asiago shreds.
Reprinted with permission from
the Wisconsin Milk Marketing Board.