Peppery Wisconsin Mascarpone Pasta Sauce With Bacon
Peppery Wisconsin Mascarpone Pasta Sauce With
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
On 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, 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 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. Makes enough for 1 pound pasta.
Tip: This sauce is very good with fettuccine or bucatini (hollow long pasta). Top servings with Wisconsin Parmesan or Asiago shreds.