Mascarpone and Tomato Sauce

pasta al pomodoro e mascarpone

Is there anything more comforting than a bowl of pasta with tomato sauce? For me it’s nostalgic of being a kid and eating Sunday dinner with my grandparents.

And there’s nothing wrong with achieving that feeling again as an adult! But let’s make it richer and more luxurious; we deserve it! Mascarpone and tomato sauce is delicious and comforting, plus it’s super simple to prepare!

I love that in this mascarpone and tomato sauce, the creamy mascarpone cheese cuts the acidity of the tomatoes, to balance the flavors and textures. Even better, it lightens the color of the bright red tomato and creates a beautiful Italian pink sauce!

Ingredients

• Onion
• Garlic
• Dried oregano
• Tomato sauce – mix of passata and can of whole or crushed tomatoes
• Mascarpone cheese
• Fresh basil

Mascarpone cheese, most famously used in tiramisu, is fresh and smooth and not naturally sweet, essentially like Italian cream cheese. It can be used in a variety of baked goods but also savory dishes, to add creaminess to sauces or soups.

With a few simple ingredients, we achieve a creamy sauce that is perfect for a comforting weeknight dinner!

Step by Step

First, begin by setting a large pasta pot of water over high heat. Once it begins to boil, salt generously.

Meanwhile, heat about a tablespoon of olive oil in a large saucepan set over medium heat. Then add the chopped onion and cook for a few minutes until it starts to sweat and turns translucent. Add the minced cloves of garlic and dried oregano. Stir and cook for about a minute. This will become beautifully fragrant, and you will feel spiritually connected to every Italian grandmother. I promise.

Add the garlic after the onions have begun cooking to prevent it from burning. The cooked onions act as a little barrier from the hot pan and greet the garlic in a warm hug.

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Then add the tomatoes. I’m using a mix of passata and a can of crushed tomatoes. I like the combination of both to create a more dynamic and rustic sauce, but if you like a smooth, pureed sauce, you can use all passata. Also, you can use a can of whole peeled tomatoes and smush them with the spoon as they cook.

Season with salt and pepper to taste and let this simmer for a few minutes. It doesn’t need to cook long because you want to keep a fresh and light feel to the tomatoes.

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At this stage, depending what type of canned tomatoes were used, if the sauce is too chunky for your liking, you can always blend some or all of it to create a smoother sauce consistency. Then return the sauce to the pan.

Lower the heat and slowly stir in the mascarpone.

Cook the pasta according to package directions. Any variety of pasta will work.

Once the pasta is cooked, strain and add it right into the saucepan with the tomato mascarpone pasta sauce. Add about a small handful of whole fresh basil leaves and stir everything to combine.

Because the tomato mascarpone sauce is so rich on its own, I don’t think it needs to be topped with grated parmesan cheese, but definitely more fresh herbs like basil is a must! 

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Package leftover sauce in airtight containers. Mascarpone and tomato sauce can be stored in the fridge for 2-3 days. I wouldn’t recommend freezing it because the mascarpone can separate, and it may no longer be such a smooth sauce when defrosted. 

Tips and FAQs

• Cream cheese can be substituted for the mascarpone but might produce a sauce that is slightly tangy.
• A sprinkle of pepper flakes can be added with the oregano if you prefer a little spice to offset the creamy mascarpone tomato sauce

Cooking with Mascarpone, Cream Cheese, Sour Cream, and Creme Fraiche

When coming in contact with direct heat like adding to a sauce or soup, fat content matters. With less fat content, there is greater chance of curdling, so sour cream is the most unstable option and better used as a condiment.

For best results, always make sure the burner is off or very low and the dairy is added at the very end of the recipe and not left long in the pot to “cook” .

In baked goods, sour cream is very successful because of its acidity, which breaks down gluten structures, making for a moist cake or muffin.

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Mascarpone and Tomato Sauce Recipe

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