Creamy tomato-mascarpone pasta with basil

Ingrédients

• 400 g pasta (e.g., rigatoni or pappardelle)
• 1 can (400 g) peeled tomatoes
• 150 g mascarpone
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp olive oil
• 1 tsp sugar
• Salt and freshly ground black pepper to taste
• Handful of fresh basil leaves
• 50 g freshly grated Parmesan

Préparation

1. 1

   Put a large pot of generously salted water on high heat and bring to a boil. Cook the pasta al dente according to the package instructions. Before draining, reserve a cup of the pasta cooking water.Meanwhile, heat a splash of olive oil in a deep skillet over medium heat. Finely chop the onion and sauté it 3 to 4 minutes until translucent. Add the garlic and cook for another minute.Add the peeled tomatoes and roughly crush them with a wooden spoon. Add a pinch of sugar, salt and pepper. Let the sauce simmer gently for 10 minutes until slightly thickened.Stir the mascarpone into the tomato sauce until fully incorporated. Add a splash of pasta water if the sauce is too thick. Taste and adjust the seasoning.Spoon the cooked pasta straight into the sauce and toss well so every strand is coated. Let it sit on low heat for another minute so the pasta absorbs the sauce.Divide the pasta among deep plates. Sprinkle with freshly grated Parmesan, tear a few basil leaves over the top, add a twist of pepper and a thin drizzle of olive oil. Serve immediately.