Creamy Tomato Pasta with Mascarpone
A quick and elegant creamy tomato pasta made with mascarpone, shallots, white wine, and fresh basil. This velvety pink sauce is a delicious twist on traditional red sauce and perfect for a simple yet satisfying weeknight dinner.
Servings: 4 servings
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
Calories: 403 | Total Fat: 13g | Cholesterol: 11mg | Sodium: 234mg | Carbohydrates: 57g | Fiber: 3g | Sugar: 4g | Protein: 11g