Make this luxurious and comforting mascarpone pasta. This quick and easy-to-make tomato and mascarpone sauce is ready in no time at all.
I make this savory mascarpone pasta recipe every time I happen to have some leftover Italian cream cheese in the fridge. Cook some noodles while the sauce simmers, and you’ll have a delicious dinner ready in about 20 minutes - a dinner that your family will adore, especially the kids.
They love this tomato and mascarpone sauce pasta dish just as much as they love Cream Cheese Pasta or Tuna and Pesto Pasta.
Jump to:
Recipe ingredients
Mascarpone and fresh or canned tomatoes. If using fresh, you can peel them if you find the peel disturbing. I never do, though; it doesn’t bother us, and the skin maximizes the health properties of tomatoes.
Basil: I like adding a few fresh basil leaves when cooking any tomato sauce. See this Hearty Marinara Sauce or Italian Tomato Sugo Recipe, for example. Remove the cooked sprigs from the pot before mixing the sauce with the pasta. Then, chop the remaining fresh basil and add it to the dish before serving.
See the recipe card for full information on ingredients and quantities.
How to make mascarpone pasta?
Set the noodles' water on the hob. As soon as the water boils, add salt and pasta. Cook al dente (according to packet instructions). Drain when cooked. In the meantime, make the sauce.
- Step #1: Cook the finely chopped shallot and garlic until they are softer.
- Step #2: Add tomatoes, tomato paste, herbs, sugar, a little salt, and pepper. Stir well. Bring to a boil, turn the heat down, and simmer gently for 15 minutes.
- Step #3: Add cream cheese and balsamic vinegar and stir well.
- Step #4: Simmer for another 2 minutes. Adjust the taste. Remove the basil leaves, and add the remaining fresh chopped ones.
The super-fast version
Use your favorite brand of marinara sauce, preferably something a bit chunkier. Heat it well, and add mascarpone and chopped basil.
Tip
Serve this mascarpone and tomato sauce with rice or over polenta. It is also delicious with chicken, fish, meatloaf, or meatballs.
Make ahead and store
The tomato and mascarpone pasta sauce can be made ahead and stored in the fridge for about 3-5 days. Then, reheat gently on the stovetop and mix with freshly cooked pasta.
Mixed sauce and pasta keep well in the fridge for about three days. Reheat in the microwave or on the stovetop. If reheating on the stovetop, use a non-stick pot and add a good splash of milk. Stir gently but frequently.
What to serve with?
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Mascarpone Pasta (Tomato and Mascarpone Sauce)
Ingredients
- 1 lb pasta any shape
- 1 tablespoon olive oil
- 1 shallot or ½ small onion
- 1 garlic clove
- 1.3 lb tomatoes fresh or canned
- 1 tablespoon tomato paste
- 4 sprigs basil leaves divided, Note 1
- 4 tablespoons mascarpone Note 2
- 1 teaspoon balsamic vinegar more to taste
- ½ teaspoon sugar
- ½ teaspoon fine sea salt more to taste
- ⅛ teaspoon ground black pepper more to taste
Instructions
- Pasta: Bring the pasta water to a boil. Add salt and pasta. Cook al dente (according to packet instructions). Drain when cooked. Meanwhile, make the sauce.1 lb pasta
- Chop the shallot and the garlic finely. If using fresh tomatoes, chop them (you can peel them first if desired). Set aside separately.1 shallot + 1 garlic clove + 1.3 lb tomatoes
- Cook tomato sauce: Heat the oil in a saucepan and cook the chopped onions and garlic until they are softer, about 3 minutes. Add tomatoes, tomato paste, herbs, sugar, a little salt, and pepper. Stir well. Bring to a boil, turn the heat down, and simmer gently for 15 minutes.1 tablespoon olive oil + 4 sprigs basil leaves + 4 sprigs basil leaves + ½ teaspoon sugar + ½ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
- Add mascarpone and balsamic vinegar, stir well, and simmer for another 2 minutes. Adjust the taste with more balsamic vinegar, salt, and pepper. Remove the basil leaves, and add the remaining fresh chopped ones.4 tablespoons mascarpone + 1 teaspoon balsamic vinegar
- Mix the mascarpone sauce with the cooked pasta.
Notes
- Basil: Sub with about 2 teaspoons of dried Italian herbs or a mixture of dried oregano, thyme, and rosemary.
- Mascarpone: Sub with the same amount of full-fat cream cheese.
Comments
No Comments