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Peppery Wisconsin Mascarpone Pasta Sauce with Bacon
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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+ 3 Tbsp. olive oil
+ 1 clove garlic, crushed
+ 1/3 c. diced onion
+ 6 slices thick-cut peppered cooked bacon, cut in thin 1" long strips
+ 2 c. tomato puree
+ 1 c. water
+ salt and pepper, to taste
+ 1 (8 oz.) container mascarpone cheese cheese
+ 1 Tbsp. julienned fresh basil leaves
What to do:
1. On low heat, heat the oil in a large sauté pan. Add the garlic and sauté until aromatic, but not brown. Remove the garlic.
2. Add the onion and cook over low heat until tender, about 10 min. Do not brown. Stir in the bacon. Raise the heat and cook until the bacon cooks through but does not crisp.
3. Add the tomato purée and water. Salt and pepper to taste. Simmer about 20 to 30 min. or until the sauce thickens and reduces a little. Remove from the heat.
4. Add the cheese and basil, and stir well. Makes enough for 1 lb. pasta.

Tip: This sauce is very good with fettuccine or bucatini (hollow long pasta).