Cook and Scale
Penne with Tomato and Mascarpone
4 servings · 30 min total
Weeknight comfort made luxurious: penne in a tomato sauce enriched with mascarpone, Parmesan and fresh basil. Creamy without the fuss.
Ingredients
- 400 g penne
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic, minced
- 700 g passata
- 150 g mascarpone
- 60 g Parmesan, grated
- fresh basil to taste
- salt to taste
- black pepper to taste
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion and garlic — Heat the olive oil and soften the onion for 6 minutes, then add the garlic and cook 1 minute more.
- 2.
Simmer the tomato sauce — Pour in the passata, season and simmer for 10 minutes until thickened.
- 3.
Cook the penne al dente — Meanwhile cook the penne in salted boiling water for 11 minutes until al dente, then drain.
- 4.
Toss pasta with mascarpone — Stir the mascarpone into the sauce off the heat until silky, then toss through the penne with the Parmesan and basil. Serve at once.