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Carluccio’s Pasta Sauce Serves 4-6
This recipe is based on a pasta sauce created by Antonio Carluccio, an Italian chef living in London and has been modified by Kitchen Jazz. It was originally designed to be eaten with a short and textured pasta such as farfalle or spirals, but I think that it is just as good with spaghetti.
1 tablespoon olive oil
6 rashers of bacon, rind removed and bacon cut into strips
680/700 ml bottle tomato puree (with no added flavours)
2-3 cloves garlic, minced
½ cup frozen peas
½ cup basil leaves, loosely packed, no stalks
½ cup mascarpone (Italian cream cheese) / or ½ cup cream
Salt and freshly ground pepper
¼ cup freshly grated parmesan cheese
Heat the oil in a saucepan or a deepish fry-pan which has a lid. When hot, add bacon and fry until browned and lightly crisped.
Add the tomato puree and stir. Then add garlic and peas and bring to the boil. Reduce heat and simmer with the lid on for 5 minutes, stirring occasionally.
Rip the basil leaves in half by hand and add to the sauce together with mascarpone. Stir until combined and season with salt and pepper to taste.
Add drained hot pasta to the sauce and stir together, adding parmesan cheese.
• Note: You will need approx 400-500g of pasta to this quantity of sauce.
Pasta cooking tips:
• Have plenty of boiling water to avoid overcrowding of pasta (this will avoid sticky pasta)
• Stir every now and then to separate the pasta.
• There is no need to rinse the pasta after draining if you use a good quality pasta.
• Cook until al dente (slightly crunchy) as the pasta will continue to become softer as it absorbs the sauce.