Peppery Mascarpone Pasta Sauce with Bacon

Makes 4-6 servings.


  • 3 tbsp. olive oil
  • 1 garlic clove, crushed
  • 1/3 c. diced onion
  • 6 slices thick-cut peppered bacon, cut in thin 1-in.-long strips
  • 2 c. tomato puree
  • 1 c. water
  • Salt and pepper, to taste
  • 1 (8-oz.) container mascarpone cheese
  • 1 tbsp. 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.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.