Mascarpone Pasta (with a Creamy Tomato Sauce)

Ingredients

• 400 gdried pasta
• 1onion, finely chopped
• 4garlic cloves, crushed
• 400 mltomato passata
• 2 tbsptomato purée
• 200 mlchicken or vegetable stock
• to tasteanchovy paste or salt
• 1 tspblack pepper
• 1 tbspbalsamic vinegar (optional)
• 1.5 tspdried oregano
• 1.5 tspsugar
• 110 gmascarpone
• 2 tbsplemon juice
• 1 large handfulfresh basil, torn
• to tastefreshly grated Parmesan
• to tastefreshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pan of generously salted water to the boil. Cook the pasta following the packet instructions.

2. 2

   Soften the onion

   Set a large pan over a medium heat. Add the chopped onion and cook for about 5 minutes, stirring now and then, until softened.

3. 3

   Add the garlic

   Stir in the crushed garlic and cook for a further 30 seconds.

4. 4

   Add the liquids

   Pour in the tomato passata, tomato purée and stock.

5. 5

   Simmer the sauce

   Add the anchovy paste or salt, black pepper, balsamic vinegar, dried oregano and sugar. Simmer for 5–10 minutes, stirring occasionally.

6. 6

   Save pasta water

   The pasta should be ready around this point. Before draining it, reserve a little of the cooking water.

7. 7

   Stir in mascarpone

   Take the sauce off the heat, then stir in the mascarpone, chopped fresh basil and lemon juice.

8. 8

   Toss and serve

   Add the drained pasta and toss to coat. If needed, mix in 1–2 tablespoons of the reserved pasta water, then serve straight away with freshly grated Parmesan and freshly ground black pepper.

What is mascarpone pasta?

Mascarpone pasta is a creamy pasta dish in which the soft Italian cheese enriches a tomato sauce. Mascarpone is a fresh, mild cheese associated with northern Italy, and here it gives passata a silky finish without hiding its tomato flavour.

This version balances the richness with lemon juice and fresh basil. Tomato purée, oregano and a little sugar build a rounded sauce in a short simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 501 calories, 16g protein, 89g carbs, 9g fat.

Most of the carbohydrates come from the pasta, while mascarpone and Parmesan contribute much of the fat. Pasta and the cheeses also provide protein, with the exact amount depending on the pasta and garnish used. Pair a serving with a generous side of green vegetables or salad for a more balanced plate.

Choosing the ingredients

Pasta shape: Use a shape with ridges or curves if you have one; it catches the creamy sauce well. Any dried pasta works, so follow its packet timing.

Building the tomato base

Onion and garlic: Give the onion about 5 minutes to soften before adding the garlic. The garlic needs only 30 seconds so it becomes fragrant without taking on a bitter, browned flavour.

Seasoning: Anchovy paste adds savoury depth, while salt keeps the sauce vegetarian. Balsamic vinegar is optional; taste the sauce as it simmers and adjust the seasoning to suit.

Getting a smooth finish

Off the heat: Stir in the mascarpone after removing the pan from the hob. This helps it blend into the sauce smoothly rather than being exposed to a vigorous boil.

Pasta water: The starchy water can loosen a sauce that feels too thick. Add it a tablespoon at a time, tossing the pasta between additions.

Checking the timing

Pasta: Start cooking it while the sauce simmers so both are ready at roughly the same time. Reserve some cooking water before draining, even if the sauce looks loose at first.

Sauce: Simmer for 5–10 minutes, as directed, to bring the tomato and seasonings together. Once the mascarpone is mixed in, toss and serve promptly.

Serving ideas

Finishing touches: Parmesan and freshly ground black pepper add a savoury finish, while the basil keeps the bowl fresh and aromatic. Add them just before serving.

On the side: A crisp green salad or steamed green vegetables make an easy accompaniment. Crusty bread is useful for scooping up any sauce left in the bowl.

Recipe notes & tips

• Salt the pasta water generously so the pasta is seasoned throughout.
• Keep an eye on the garlic and stir it as it cooks for its brief 30 seconds.
• Reserve pasta water before draining, not after.
• Take the sauce off the heat before adding the mascarpone.
• Add reserved pasta water gradually, stopping once the sauce clings to the pasta.
• Tear the basil shortly before adding it to keep its fresh aroma.

Variations

• Use vegetable stock: Choose it instead of chicken stock for a vegetarian version, and season with salt rather than anchovy paste.
• Add vegetables: Stir in spinach near the end of the simmer so it wilts into the sauce.
• Make it spicy: Add chilli flakes with the oregano for a gentle kick.
• Swap the herbs: Use fresh oregano in place of dried, tasting as you go.
• Add extra lemon: Serve with a little more lemon juice if you like a brighter sauce.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; add it after the onion and cook for just 30 seconds.
• Boiling the mascarpone: This can make the sauce less smooth; stir it in after taking the pan off the heat.
• Forgetting pasta water: You lose an easy way to loosen the sauce; reserve some before draining.
• Adding too much pasta water: The sauce can become thin; stir it in one tablespoon at a time.
• Overcooking the pasta: It will soften further when tossed with the sauce; use the packet timing as a guide.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce; avoid bringing it to a hard boil.

Frequently asked questions