PASTA WITH TOMATO CREAM AND MASCARPONE So, let me tell you right away, if you’re on a diet, if you’re obsessed with calories, if you don’t love creamy recipes, don’t open this recipe! Joking aside, today’s dish is truly mouth-watering, and despite appearances, it is prepared in no time! Few and simple ingredients for a first course that will have everyone licking their lips, but now follow me into the kitchen and I’ll show you how to prepare pasta with tomato cream and mascarpone!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 440.06 (Kcal)
- Carbohydrates 39.84 (g) of which sugars 8.20 (g)
- Proteins 15.11 (g)
- Fat 25.33 (g) of which saturated 8.92 (g)of which unsaturated 3.22 (g)
- Fibers 2.58 (g)
- Sodium 852.10 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Tomato Cream and Mascarpone
- 14 oz pasta (preferably short like rigatoni)
- 4 tbsps extra virgin olive oil
- Half onion (grated)
- to taste salt
- 20 cherry tomatoes (approximately)
- 3 leaves basil
- 3.5 oz mascarpone
- 3.5 oz speck (in sticks or cubes)
Useful Tools to Prepare Pasta with Tomato Cream and Mascarpone
- 1 Frying Pan
Preparation of Pasta with Tomato Cream and Mascarpone
As mentioned at the beginning, this recipe is very quick to prepare, so I recommend putting the water on the stove and in the meantime, we dedicate ourselves to preparing the tomato cream.
In a sauté pan, add oil and grated onion, as soon as it starts to fry add the cherry tomatoes cut into wedges, basil, and sauté over high heat; finally, season with salt and add the mascarpone.
Give it a quick stir and immediately turn off the heat, the warmth will melt the mascarpone, giving us a delicious cream.
Separately in a small pan, add the speck and fry it over medium heat without adding any additional fats, as soon as it is crispy, set it aside.
Drain the pasta al dente, toss it into the pan with the tomato cream, add the speck, give it a final stir, and our pasta with tomato cream and mascarpone is ready to be served!
Frequently Asked Questions
In this section, you will find the most frequently asked questions that have been asked regarding the preparation of this recipe. Take a look, and if you don’t find what you’re looking for, don’t hesitate to write to me!
If I wanted to make the recipe lighter?
You can substitute mascarpone with stracchino or crescenza cheese.
And for a vegetarian version?
Instead of speck, we can enhance this recipe with some pine nuts or lightly toasted almonds.
