Thursday, May 28, 2009

Peppery Wisconsin Mascarpone Pasta Sauce with Bacon

I love, love, love this pasta. Love it! It's so easy, so yummy and, depending on the phase of the moon, the kids will even eat it (last time I made it they had seconds, last night Madeleine said she hated it).

2 tbsp. olive oil
2 cloves garlic, crushed
2 shallots, diced
1 c. onion, diced
8 slices thick-sliced pepper bacon, cut in strips 1 in. long (if peppered bacon not available, add 1 tsp. course ground pepper)
14.5 oz. can diced tomatoes
8 oz. can tomato sauce
1/2 tsp. salt
1 tsp. pepper
8 oz. Wisconsin Mascarpone cheese
3 tbsp. fresh basil leaves, julienned

Heat oil in large saute pan. Add garlic, shallots and onions; saute over medium heat until tender, about 5 mins. Do not brown. Stir in bacon. Raise heat to medium high and cook until bacon cooks through but does not crisp (if I'm dealing with especially fatty bacon I usually cook it almost completely through in the microwave before this step so that I can drain some of the fat). Add diced tomatoes and tomato sauce. Salt and pepper to taste. Simmer about 15 to 20 min., or until sauce thickens and reduces a little. Off heat, add Wisconsin Mascarpone cheese and basil. Stir well.

Toss with about 1/2 lb. cooked pasta (I prefer fettuccine, but any long, hollow pasta would be great).


Bob said...

Sounds wonderful! I will try this over the weekend. THANKS!

AlexanderTheGreat said...

Canned tomatoes! The horror! Hehe.

Anyway, substitute bacon with peperoni (also diced) and basically have cavatini (made it last week)!

Jane said...

Oh, that sounds good. Bacon. :)

Terri said...

oooh... sounds SO good! thanks!

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