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.
Recipe and photo credit:
the Wisconsin Milk Marketing Board.