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Creamy Tomato and Mascarpone Pasta

This delicious Creamy Tomato and Mascarpone Pasta is the best pink sauce pasta recipe you'll ever need. Rich, tasty, simple, and ready in under 30 minutes!!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: pasta
Cuisine: main course
Keyword: main course, mascarpone, pasta, sauce, summer, tomatoes
Servings: 4 servings
Author: lara yamagata


  • 400 g dried pasta (any pasta of choice)
  • 2 tbsp. olive oil
  • 1 medium-sized onion diced
  • 2 garlic cloves minced
  • 1 tbsp. Italian seasoning
  • ¼ tsp. dried chilli (optional)
  • 3 ½ tbsp. mascarpone cheese
  • 400 g fresh tomatoes (cherry, grape, or plum) halved or whole, with skin on see notes
  • 2 tbsp. tomato paste
  • ½ cup chicken stock low-sodium
  • cup reserved pasta water + extra as needed
  • salt and pepper to taste
  • parmesan cheese freshly grated
  • fresh basil leaves


  • Heat olive oil in a large skillet on medium heat, add diced onion and sauté for 5 minutes until translucent.
  • Add minced garlic and dried herbs (Italian seasoning and dried chilli, if using) and sauté for 1 minute. Add tomato paste and halved (or whole) tomatoes and sauté for 2-3 minutes on medium heat, stirring frequently.
  • Add chicken stock, cover skillet and simmer for 10 minutes until tomatoes have softened. In the meantime, boil pasta in a pot of salted water until al-dente (approx. 8-9 minutes). Reserve ½ cup of pasta water before draining pasta.
  • Add ⅓ cup of pasta water to skillet containing pasta sauce and simmer for another 10-12 minutes, uncovered. If the sauce starts to dry up, add more pasta water.
  • Once the sauce has thickened and tomatoes are soft, stir in mascarpone and remove from heat. Toss in boiled pasta and mix to combine with sauce.
  • Serve in pasta bowls and top with freshly grated parmesan cheese, fresh basil, and salt and pepper to taste.


Note: If you fresh tomatoes are not available, use canned tomatoes or polpa.