Mascarpone Pasta (with a Creamy Tomato Sauce)

A delightfully smooth, silky and creamy tomato and mascarpone pasta sauce that you can whip up in less than 30 minutes.

📝 Ingredients

• 400 g dried pasta ((Note 1))
• 1 onion (finely chopped)
• 4 garlic cloves (crushed)
• 400 ml tomato puree (passata) ((Note 2))
• 2 tbsp tomato paste (puree)
• 200 ml chicken or veg stock
• anchovy paste or salt to taste ((Note 4))
• 1 tsp black pepper
• 1 tbsp balsamic vinegar (optional)
• 1.5 tsp oregano ((Note 5))
• 1.5 tsp sugar
• 110 g mascarpone ((Note 3))
• 2 tbsp lemon juice ((Note 6))
• 1 large handful torn fresh basil
• freshly grated Parmesan
• freshly ground black pepper

👨‍🍳 Instructions

1. 1Bring a large pan of generously salted water to boil and cook the pasta according to packet instructions.
2. 2Heat a large pan over medium heat. Add the chopped onion and cook until softened, stirring occasionally, for about 5 minutes.
3. 3Add the garlic and cook for an additional 30 seconds.
4. 4Pour in the tomato passata, tomato puree and stock.
5. 5Add the anchovy paste (or salt), black pepper, balsamic vinegar, dried oregano, and sugar. Simmer for 5-10 minutes, stirring occasionally.
6. 6It's likely the pasta will be done at this point. Make sure you reserve a little of the pasta water before draining it.
7. 7Remove the sauce from the heat and stir in the mascarpone, chopped fresh basil and lemon juice.
8. 8Toss in the pasta, add 1-2 tablespoons of the reserved pasta water if needed, and serve immediately with freshly grated Parmesan cheese and black pepper.