Peppery Wisconsin Mascarpone pasta sauce with Bacon

Writing the recipe as given but I'd leave out the additional pepper and season at the end to taste... peppered bacon packs a kick. Likewise with the salt, it can be added at the end to taste preferences.

2 T olive oil
2 cloves garlic, crushed
2 shallots, diced (optional)
1 c onions diced
8 slices thick-sliced peppered bacon cut into 1 inch long strips
14.5 oz can Italian style diced tomatoes
8 oz can tomato sauce
1/2 t salt
1 t pepper
8 oz Mascarpone cheese
3 T fresh basil leaves or 1.5 T dried basil leaves

1. Heat oil in a large saute pan and add garlic, shallots and onions; saute over medium heat until tender, about 5 mintues. Do not brown.
2. Stir in bacon. Raise heat to medium high and cook until bacon cooks through but does not crisp.
3. Add diced tomatoes and tomato sauce. Salt and pepper to taste.
4. Simmer about 15-20 minutes or until the sauce thickens and reduces a little.
5. 10 minutes into simmering the tomato bacon sauce, put the pasta on the stove. Drain pasta when it is finished cooking. Take sauce off stove and add mascarpone and basil to it. Then combine sauce with pasta.

This is a family favorite. We have it closer to payday when we can buy the more expensive bacon. The cheap stuff is mostly fat and just tastes chewy and flavorless. Trust me, its worth it to get the good stuff.