Mascarpone Pasta (Tomato and Mascarpone Sauce)

This creamy mascarpone pasta with tomatoes is made with just a few ingredients and it's ready in about 20 minutes.

Course Pasta Recipes

Cuisine Italian

Prep Time 5

Cook Time 20

Servings servjngs

Calories 559kcal

Author Adina

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.

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.