Description
This 35-Minute One Pot Pasta with Tomato and Mascarpone Sauce is a creamy, comforting Italian-inspired dish that combines the richness of mascarpone cheese with tangy San Marzano style tomatoes. Easy to make in one pot, it features perfectly cooked penne pasta simmered in a flavorful tomato sauce, finished with fresh spinach and garnished with Parmesan, basil, and pepper. Ideal for a quick weeknight dinner, this vegetarian recipe offers a luscious balance of flavors and textures without any fuss.
Ingredients
Sauce Base
- 2 tablespoons Extra Virgin Olive Oil
- 1/3 cup (35 grams) Shallot, finely chopped
- 1 1/2 tablespoons Fresh Garlic, minced (about 3 plump cloves)
- 2 tablespoons Tomato Paste
- 28 ounces (794 grams) San Marzano Style Tomatoes, canned whole peeled
- 1 3/4 cups (385 grams) Water
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Red Pepper Flakes
- 1 teaspoon Fine Sea Salt
Pasta and Cheese
- 8 ounces (230 grams) Penne Pasta
- 2/3 cup (5 ounces / 140 grams) Mascarpone Cheese
Greens and Garnish
- 5 cups (5 ounces / 140 grams) Fresh Spinach, lightly packed, large leaves chopped
- Parmesan Cheese, for garnish
- Fresh Basil, torn for garnish
- Ground Black Pepper, for garnish
- Additional Red Pepper Flakes, for garnish
Instructions
- Sauté Aromatics: In a 3.5 quart sauté pan or 4 quart Dutch oven, heat the olive oil over medium heat until shimmering. Reduce heat to medium-low and add the shallots and minced garlic. Cook for 6-7 minutes, stirring occasionally, until the shallots are soft and the garlic is golden and fragrant.
- Prepare Tomatoes: While the aromatics cook, pour the canned whole peeled tomatoes into a bowl and crush them by hand or mash with a potato masher until broken down into smaller bits. Set aside.
- Add Tomato Paste and Seasonings: Stir the tomato paste into the shallots and garlic, mashing and stirring frequently for about 3 minutes until the paste darkens slightly. Sprinkle in the Italian seasoning, red pepper flakes, and salt, then stir to combine.
- Combine Tomatoes and Simmer Pasta: Pour the crushed tomatoes and water into the pot. Bring the mixture to a boil, then add the penne pasta. Reduce heat to a simmer and cook, stirring frequently to prevent sticking, until the pasta is al dente, about 11-14 minutes. The sauce will be somewhat soupy at this stage but will thicken later.
- Finish with Mascarpone and Spinach: Remove the pot from heat and stir in the mascarpone cheese until fully melted and integrated into the sauce. Return the pot to low heat and gradually add the chopped spinach, stirring after each handful until wilted. Taste and adjust salt as needed.
- Serve and Garnish: Spoon the pasta into bowls and garnish with freshly grated Parmesan, torn basil leaves, fresh ground black pepper, and additional red pepper flakes if desired. Serve immediately.
Notes
- Use a large enough pot (at least 3.5 quarts) to allow pasta to cook evenly and prevent sticking.
- For best flavor, use high-quality San Marzano style canned tomatoes and fresh mascarpone cheese.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- This dish is best enjoyed fresh but can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid curdling.
- Freezing is possible but not recommended as the pasta may lose firmness and become mushy upon thawing.
- Pair with a fresh vegetarian kale Caesar salad for a complete meal.
- This recipe is vegetarian but contains dairy; it is not vegan.
