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!!
Cuisine: main course
Keyword: main course, mascarpone, pasta, sauce, summer, tomatoes
Author: lara yamagata
400gdried pasta(any pasta of choice)
3 ½tbsp.mascarpone cheese
400gfresh tomatoes(cherry, grape, or plum) halved or whole, with skin on see notes
⅓cupreserved pasta water+ extra as needed
salt and pepperto taste
parmesan cheesefreshly 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.