With Mascarpone Cheese and Bacon….
I’m sure you are ENJOYING SUMMER, wherever you are (not the readers from Australia). We haven’t had the sun for several days. It has been rainy and grey, and humid at the same time. Two days ago, Toronto had more than 100mm of rain in a matter of hours and it was chaotic. Parts of the city were flooded, power was knocked out to thousands of homes and businesses, my sister included, and roads were shut down including sections of the city’s subway system. As I mentioned before, it was total chaos.
I don’t know if I have ever mentioned that I love pasta. My son eats, sleeps and dreams pasta. Don’t ever ask, “what shall we have for dinner tonight?”, if you were not planning to cook pasta because he will promptly suggest pasta, and anyway it’s the only meal he has learnt to cook (he’s twelve), so he will even offer to cook it for you.
Today I want to share a pasta recipe with Mascarpone cheese, a major ingredient in Tiramisu. The resulting sauce was very tasty but I swear I am never able to taste Mascarpone cheese, on it own and anyway why is it so expensive? Or where can I get it cheaper? We really enjoyed eating this sauce, so I continue to buy the Mascarpone, and continue to whine about the price. Hope you enjoy the sauce, if you ever make it and by the way it has LOTS OF FRIED BACON IN IT!!!
Add peas and tomato puree or crushed tomatoes to the sauce, stir well to combine, bring back to the boil. Cover the pan and cook for 5-8 minutes, or until the peas are cooked and the sauce is quite thick.
Pasta with Tomatoes and Peas
Preparation Time: 20 minutes; Cooking Time: 45 minutes; Serves: 4
- 15ml (1 tablespoon) olive oil
- 6 rindless streaky bacon rashers cut into strips
- 2-3 clove garlics crushed
- 1 medium onion, finely chopped (I used red onions)
- 1 carrot diced
- 540ml (19fl oz) can diced Italian plum tomatoes (I used Gusto diced tomatoes, spicy red pepper flavour-they are not really spicy!)
- 60ml (¼ cup, 4 tablespoons) vegetable broth
- ½ cube aurora vegetable bouillon (optional)
- 400g (12oz, 3 cups) dried pasta, I used farfalle (bow-tie pasta)
- 260g (9oz, 2 cups) frozen peas
- ½ cup tomato puree or crushed tomato
- 60g (20z, 4 tablespoons) Mascarpone cheese
- A handful of shredded fresh basil leaves
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese to top
- Basil leaves to garnish
- Heat oil in a saucepan (skillet), over medium and fry the bacon until nicely browned. Add garlic, onions and carrots and sauté 5 minutes till soft.
- Add tomatoes, broth, bouillon, if using and freshly ground pepper and salt to taste. Bring to the boil, then lower the heat and simmer covered for 10 minutes until carrots are almost cooked, stirring from time to time.
- Meanwhile cook the pasta in salted boiling water, according to package instructions, until al-dente, drain, set aside and keep warm.
- Add peas and the tomato puree or crushed tomato to the sauce, stir well to combine, bring back to the boil. Cover the pan and cook for 5-8 minutes, until the peas are cooked and the sauce is quite thick. Adjust seasoning.
- Turn off the heat, add the Mascarpone cheese and shredded basil. Mix well, cover the pan and leave to stand for 1-2 minutes. Pour the sauce over the pasta and toss well. Serve immediately, garnished with basil and topped with some Parmesan cheese.
Last Updated: 10 November 2014