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This creamy tomato pasta with mascarpone is rich, smooth, and full of layered flavor. Instead of cream or cream cheese, mascarpone gives the sauce a decadent texture that feels indulgent without being heavy.
With shallots, white wine, and fresh basil, this pasta stands out as a simple yet sophisticated twist on classic red sauce, perfect for an easy weeknight dinner or a cozy night in.
This delicious pasta pairs beautifully with a green salad dressed in vinaigrette or sautéed greens like spinach to balance the richness. For a heartier meal, serve it with garlic bread or roasted vegetables like zucchini.
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
MASCARPONE CHEESE: For the creamiest texture and best flavor, look for Italian-imported mascarpone or a high-quality domestic brand with minimal ingredients. Avoid low-fat versions or mascarpone with stabilizers or gums, as they can affect the texture of your sauce. If your mascarpone seems a little stiff straight from the fridge, let it sit at room temperature for 10 to 15 minutes so it blends more easily into the warm tomato sauce.
DRY WHITE WINE: Pinot Grigio or Sauvignon Blanc work well, but broth or lemon juice can be used if you prefer an alcohol-free option.
CANNED DICED TOMATOES: Look for brands like San Marzano, Cento, or Muir Glen. These tend to have better texture and a naturally sweeter, less acidic flavor, which pairs beautifully with mascarpone. Make sure the tomatoes are undrained because you want all those juices to help create a silky, creamy tomato sauce.
TOMATO PASTE: Opt for double-concentrated if available. It delivers deep umami flavor and thickens the sauce without needing long cook times. Tube packaging is also a great option since it lasts longer in the fridge and lets you use only what you need.
SHALLOTS: Shallots provide a sweeter, more delicate base than onions and pair perfectly with mascarpone. Finely minced sweet onion works, too.
Prep Overview
How to Make Creamy Tomato Pasta with Mascarpone
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
To make this creamy tomato pasta with mascarpone, start by getting the pasta water boiling. While that’s heating up, sauté some shallots in olive oil until they’re soft and fragrant, then add a splash of white wine and let it cook down.
Next, stir in diced tomatoes, tomato paste, oregano, and a pinch of crushed red pepper for a little kick. Season to taste, then melt in the mascarpone until the sauce is silky and smooth.
Once the pasta is cooked and drained, toss it with the warm sauce and fresh basil. Serve with a generous sprinkle of Parmesan on top.
More Restaurant-Worthy Pastas to Try
If you’re in the mood for more elegant pasta recipes, these dishes strike the perfect balance between simple prep and upscale flavor. Our Creamy Spinach Pasta also uses decadent mascarpone. Try our Lobster Penne with Truffle Oil for a rich and luxurious twist, or the Scallops and Pasta with White Wine Butter for something light, buttery, and full of delicate seafood flavor. For another tomato-based option with a coastal spin, Linguine with Crab is a fresh, flavorful choice.
Creamy Tomato Pasta with Mascarpone
Ingredients
- 10 ounces pasta, such as fusilli or rotini
- 2 tablespoons olive oil
- 3 tablespoons minced shallot
- 1/4 cup dry white wine
- 1-1/2 cups canned diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground black pepper
- 3 tablespoons mascarpone cheese
- 1/3 cup chiffonade of fresh basil
- Freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil and cook and drain the pasta according to the package directions.
- While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the shallots and sauté until fragrant and just beginning to turn golden, about 2 to 3 minutes. Deglaze with the wine and simmer until it evaporates, 1 to 2 minutes.
- Stir in the diced tomatoes, tomato paste, oregano and crushed red pepper. Combine well, simmer for 5 to 7 minutes, and season to taste with salt and pepper.
- Reduce the heat to low, and add the mascarpone. Stir until smooth and well blended. Remove from the heat.
- Add the fresh basil to the sauce and toss with the drained pasta. Serve topped with grated Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
