Creamy Tomato Pasta Creamy Tomato Pasta
Prep 5 minutes
Total 1 hour 10 minutes
US | Metric
Creamy Tomato Pasta
with a Tomato & Mascarpone Sauce

Comfort food at its finest! Adding mascarpone and parmigiano reggiano to traditional marinara makes for a delicious pasta sauce. It’s definitely an indulgent dish, but we all deserve a treat every once in a while!

  • extra-virgin olive oil
  • 1 sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tbsps double concentrated tomato purée
  • 2 x 400g tin of good-quality crushed tomatoes
  • 1 tsp sugar, optional
  • 200 g mascarpone
  • 60 g parmigiano reggiano
  • 600 g dried pasta


  1. Heat a splash of extra-virgin olive oil in a saucepan over medium-low heat. 
  2. Add the onion and garlic and season with sea salt and freshly-ground black pepper. Cook, stirring frequently, until softened, 5 to 7 minutes. 
  3. Turn the heat up to medium-high. Add the tomato purée and cook, stirring constantly, until it begins to darken, 2 to 3 minutes.
  4. Add the tinned tomatoes and sugar, if using. Fill 1  tin with water and add it to the sauce.
  5. Season with sea salt and freshly-ground black pepper and stir to combine. Bring the sauce to a simmer. Cover, reduce the heat to low and simmer gently for 1 hour, stirring occasionally.
  6. Add the mascarpone and stir to combine. Simmer, covered, for 5 minutes. 
  7. Add the parmigiano reggiano and fresh basil and remove the saucepan from the heat. Adjust seasoning, to taste. 
  8. To serve: cook your pasta in salted boiling water. Transfer the cooked pasta the sauce. Add a splash of the pasta cooking water and toss until the sauce nicely coats the pasta. Enjoy!