Peppery Wisconsin Mascarpone Pasta Sauce with Bacon



  • 3 T. olive oil
  • 1 garlic clove, crushed
  • 1/3 c. onion, diced
  • 6 slices thick cut peppered bacon, cut in thin strips 1 long
  • 2 c. tomato puree
  • 1 c. water
  • Salt and pepper
  • 1 8-oz container Wisconsin Mascarpone
  • 1 T. julienned fresh basil leaves


Heat oil in large saute pan. Add garlic and saute until aromatic, but not brown. Remove garlic. Add onion and cook over low heat until tender, about 10 minutes. Do not brown. Stir in bacon. Raise heat and cook until bacon cooks through but does not crisp. Add tomato pure and water. Salt and pepper to taste. Simmer about 20-30 minutes or until the sauce thickens and reduces a little. Off heat, add Mascarpone and basil. Stir well.

The sauce is very good with Fettuccine or bucatini (hollow long pasta).

Makes enough for 1 pound of pasta.

Additional Information

Category: Pasta
Recipe Source: Manufacturers Pizza
Submitted By: Wisconsin Milk Marketing Board