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This creamy tomato and mascarpone pasta is the perfect comfort food for any occasion. The rich, velvety sauce, made with passata and mascarpone cheese that creates a beautiful balance of flavour. The mascarpone adds a luxurious creaminess that elevates the simple tomato sauce, making it feel indulgent yet light. With just a few key ingredients and a touch of chili flakes for heat—it’s a quick and satisfying dish that comes together quickly. Whether you're cooking for a weeknight dinner or impressing guests, this pasta is both simple and elegant.
CREAMY TOMATO AND MASCARPONE PASTA
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
Extra virgin olive oil, to taste
1-2 cloves of garlic, finely sliced or chopped
1/2 or 1/4 of a medium sweet onion, finely chopped
Chili flakes, to taste
Salt, to taste
32oz jar of Passata
200g mascarpone, room temperature
Parmigiano-Reggiano, finely grated, to taste
Fresh basil, torn, to taste
Method
In a pan on low-medium heat, add extra virgin olive oil, onions, garlic and season with salt and chili flakes for heat. Cook, stirring occasionally. Once the onions and garlic have softened, add the passata and cook it down for 15-20 minutes. If you want to simmer the sauce longer you can add a Parmigiano-Reggiano rind to add extra flavour. Remove the sauce from the heat or lower the heat and add the mascarpone and slowly let it melt, stirring frequently. Blending the sauce is optional but will create a smooth and velvety sauce.
2. Cook the pasta in a large pot of boiling salted water. Reserve pasta water.
3. Remove the pasta a couple minutes before al dente to finish cooking it in the pan. Add the pasta to the pan with the sauce and toss to incorporate all the ingredients, adding more pasta water if needed. Once pasta is cooked, remove pan from heat or turn off heat and add Parmigiano-Reggiano a handful at a time, mixing and tossing. Add fresh basil, mix and toss. Plate the pasta and top with sauce and freshly grated Parmigiano-Reggiano. Enjoy!
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