Peppery Wisconsin Mascarpone Pasta Sauce with Bacon

This sauce is very good with fettuccine or bucatini (hollow long pasta). Top servings with Wisconsin Parmesan or Asiago shreds. The creamy flavor and texture of cheese seems to perfectly meld with the salty, fatty flavor of bacon.

Yield: 4 to 6 servings; enough for 1 pound pasta

Ingredients

• 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

Instructions

1. Over low heat, heat the oil in a large sauté pan. Add the garlic and sauté until aromatic, but not brown.
2. Remove the garlic. Add the onion and cook over low heat until tender, for about 10 minutes. Do not brown.
3. Stir in the bacon. Raise the heat and cook until the bacon cooks through but does not crisp.
4. 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.
5. Remove from the heat. Add the cheese and basil, and stir well.

Notes

Recipe and photo used with permission from: Dairy Farmers of Wisconsin