Tomato Bacon Pasta with Mascarpone Sauce
Tomato Bacon Pasta is a small pasta bathed in a smooth and creamy mascarpone sauce with a hint of bacon. It's a deliciously fast, easy, and comforting dish.
Servings: 6 servings
Calories: 283kcal
Equipment
- pasta pot optional
- large stockpot optional
- colander optional
Ingredients
- 1 medium onion finely chopped
- 3 slices bacon finely chopped
- 1 teaspoon anchovy paste
- 2 cloves garlic, minced
- 2 cans (28 ounces, each) crushed tomatoes
- ½ cup mascarpone cheese
- 1 teaspoon white or red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ pound ditallini pasta or other small-shaped pasta, cooked according to package directions, and drained.
- Extra virgin olive oil to finish optional
- Freshly grated Parmesan cheese to garnish optional
- Fresh basil leaves to garnish optional
Instructions
- While the pasta is cooking brown the bacon in a medium skillet over medium heat.
- Add the onion, anchovy paste, and garlic. Cook until the onion is translucent (approximately 2-3 minutes), stirring occasionally.
- Drain the pasta and cover to keep warm.
- Stir the tomatoes, mascarpone, vinegar, salt, and pepper into the skillet to combine.
- Add the sauce into the drained pasta and stir to incorporate all the ingredients.
- Spoon the pasta into bowls, top with a drizzle of extra virgin olive oil, a sprinkling of freshly grated Parmesan cheese and a sprig or two of fresh basil leaves.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container for up to 4 months.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 31g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 318mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
