Pasta with chanterelle cream sauce

Ingredients for 4 servings:

• 500 g pasta, e.g. tortiglioni or penne
• salt water
• 1 onion(s)
• 80 g bacon, finely sliced
• 1 jar chanterelles, drained weight 185 g
• 3 tbsp tomato paste
• 250 ml Cremefine or cream
• 250 g mascarpone
• some salt and pepper
• some oregano
• possibly parsley, finely chopped
• 1 tbsp olive oil, if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Cook the pasta in salted water until al dente. In the meantime, peel an onion, quarter it, and slice it thinly. Drain the chanterelles. Heat a deep pan with 1 tablespoon of olive oil (depending on the bacon, you can leave it out). Fry the chanterelles, onion, and bacon. When the onions are slightly translucent, add 2-3 tablespoons of tomato paste and fry briefly. Then add 250 ml of cremefine or double cream and 250 g of mascarpone. Mix everything well and simmer gently until the pasta is done. Season the sauce with salt, pepper, and oregano. Drain the pasta and add it to the sauce. Mix everything well and serve. If desired, sprinkle with some finely chopped parsley.