Pasta al mascarpone (con salsa cremosa al pomodoro)

Ingredienti

• 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

Preparazione

1. 1

   Bring a large pan of generously salted water to boil and cook the pasta according to packet instructions.

2. 2

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

3. 3

   Add the garlic and cook for an additional 30 seconds.

4. 4

   Pour in the tomato passata, tomato puree and stock.

5. 5

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

6. 6

   It's likely the pasta will be done at this point. Make sure you reserve a little of the pasta water before draining it.

7. 7

   Remove the sauce from the heat and stir in the mascarpone, chopped fresh basil and lemon juice.

8. 8

   Toss 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.