If you love creamy dishes but have little time to cook, this pasta with tomato and mascarpone is the perfect treat you can indulge in on even the busiest days. A velvety sauce, ready in minutes, that envelops each bite with a delicate yet flavorful creaminess. It’s the ideal recipe for when you want to serve something special without complicating your life. Perfect for the whole family, it will be loved by both adults and kids!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz Pasta
- 14.1 oz Tomato sauce
- 5.3 oz Mascarpone
- 1 Onion (small)
- 2 tbsps Extra virgin olive oil
- to taste Salt
- to taste Pepper
- Parmigiano Reggiano DOP (or salted ricotta, optional)
Tools
- 1 Frying pan
- 1 Pot
- 1 Ladle
- 1 Knife
- 1 Cutting board
Preparation
Start by heating a few tablespoons of oil in a large pan. Add the finely chopped onion and let it gently sauté over low heat until it becomes soft and transparent. Once the onion is ready, pour in the tomato sauce and cook for about twenty minutes, stirring occasionally. Adjust with salt and pepper to taste, then, off the heat, blend in the mascarpone, stirring well with a wooden spoon until you get a creamy and well-mixed sauce.
Bring a pot of salted water to a boil. Once the water is boiling, cook the pasta of your choice, in this case, farfalle. Follow the cooking times indicated on the package to get pasta al dente. Once cooked, drain it but reserve some of the cooking water to adjust the sauce’s consistency if necessary.
At this point, combine the drained pasta with the prepared sauce, adding it directly to the pan. Stir quickly to mix the pasta well with the creamy sauce. If the sauce seems too thick, add a few tablespoons of the reserved cooking water and continue stirring to achieve the right consistency.
The pasta with tomato and mascarpone is ready! If you like, you can grate some aged cheese or salted ricotta over the top to make it even more delicious. Serve immediately and enjoy this simple yet flavorful dish!
Tips
To make the dish even richer and more delicious, you can add some fresh basil leaves to the sauce, which will give it a touch of freshness.
Accompanying the dish with a sprinkle of grated Parmigiano will further enhance the flavor of the sauce.
Always choose a good tomato sauce, preferably organic or homemade, for a more authentic flavor.
Notes
Pasta with tomato and mascarpone can also be prepared with other types of pasta, such as spaghetti, fusilli, or rigatoni, according to your tastes.
If you don’t have mascarpone, you can replace it with fresh ricotta or cream cheese, but the final result might be a bit different.
Variations
If you want a richer and more flavorful dish, you can add diced ham or bacon to the sauce while cooking the onion.
You can also try adding vegetables, such as zucchini or bell peppers, for a more colorful and nutrient-rich version.
For a vegetarian version, you can replace the tomato sauce with a sauce made from sun-dried tomatoes and black olives, for a more intense and rustic flavor.
FAQ – Pasta with tomato and mascarpone
Can I prepare pasta with tomato and mascarpone in advance?
Yes, you can prepare the sauce in advance and store it separately from the pasta. When you’re ready to serve, reheat the sauce, cook the pasta, and combine everything. The pasta may absorb some of the sauce, so if necessary, add a bit of cooking water.
Can I use cream instead of mascarpone?
Cream can be used instead of mascarpone, but the dish will be less dense and creamy. If you decide to use it, add a small amount of grated cheese to compensate for the consistency.
This pasta with tomato and mascarpone is proof that with few ingredients and a little care, you can bring an applause-worthy main course to the table. Soft, creamy, and flavorful… it will captivate you from the first bite! If you try it, let me know in the comments how it turned out or tag me on social media!
