This is the weeknight version of my Recipe#368572- same great flavour but quicker and easier to make. If you use another type of pasta, you may need 2 cups as macaroni is small and dense. Also feel free to substitute bacon for the pancetta- it works just as well.

Ingredients

2 serv.

olive oil↗1 tablespoon
pancetta, cubed (can easily substitute bacon)↗4 ounces
macaroni, uncooked↗1 3⁄4 cups
red onion, peeled and diced↗1
garlic cloves, crushed↗2
chopped tomatoes (about 1 small can)1 1⁄4 cups
sun-dried tomato paste↗4 tablespoons
mascarpone cheese↗1 cup
fresh basil leaves, finely chopped↗8 -10
parmesan cheese, to top (optional)↗

Step-by-step instructions

1
Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
2
Start cooking the macaroni according to the package directions.
3
Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
4
Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
5
Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the cooked and drained macaroni and toss gently to coat it.
6
Sprinkle over some parmesan cheese if desired and serve!

Source: food.com

Original recipe ↗

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