Home > Recipes & Trends > Italian > Galbani® Mascarpone and Tomato Pasta
  • Ingredients

    • 150g Galbani® Mascarpone

    • 5 tablespoons extra-virgin olive oil

    • 1 small red or white onion, finely chopped

    • 2 garlic cloves, peeled and lightly crushed

    • 1 teaspoon salt

    • - freshly ground black pepper

    • 2 x 400 g (14 oz) tins plum tomatoes

    • 475g Penne Pasta

  • Method

    • 1 Heat the olive oil in a saucepan over medium heat. Add the chopped onions and garlic, then season with salt and pepper. Cook for 5-7 minutes, stirring, until the onion has softened.

    • 2 Add the tomatoes and crush them in the pan with a potato masher to break them up.

    • 3 Rinse each tin out with a 1/4 tin of cold water and add this to the saucepan. Simmer over a low heat, uncovered, for about 40 minutes.

    • 4 Stir in the mascarpone until it melts and the sauce becomes creamy. Taste the sauce and adjust the seasoning as necessary.

    • 5 Mix with the Penne pasta and serve with a few sprigs of fresh basil.

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  • Recipe Inspiration

    Three Cheese and Prawn Pasta

    Galbani® Mascarpone works perfectly as a base to your cheesy sauces. You can also use Mascarpone as a substitute to whipped cream – mix with honey for a wonderfully sweet dessert topping.

    View the Recipe

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