Rigatoni with tomato and mascarpone sauce are quick to prepare and I am sure they will surprise you with their delicate yet decisive flavor. I love their creaminess and the taste of oregano which enhances the flavor.

Difficulty: Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 tbsp butter
1 onion (about 50 g)
1.5 cups tomato sauce
cup vegetable broth
1 pinch fine salt
1 tsp sugar
1 pinch dried oregano
9 oz mascarpone
11 oz rigatoni
2 pinches coarse salt

Preparation

In a large pan, place the butter, let it melt, and add the washed, peeled, and finely chopped onion. Sauté over medium-low heat for a few minutes.
Now add the tomato sauce, the broth (you can choose either vegetable or meat), the oregano, the fine salt, and the sugar.
Cook the sauce for another 15-20 minutes.
Meanwhile, in a pot, put plenty of water, and once it boils, add the coarse salt and pasta. Cook until al dente.
Add the mascarpone to the pan, stir well to combine all the ingredients. You will get a smooth sauce without lumps.
Drain the pasta with a slotted spoon, put it directly in the pan, mix everything, and serve hot to ensure the sauce adheres well to the rigatoni.
If the sauce is too dry, you can add a little pasta cooking water.
And enjoy your meal!