Meals and Courses

Tomato and Mascarpone Penne Pasta

cook 20 mins
  • 500 g (1 lb) passata
  • 1 garlic clove, crushed
  • 2 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon finely grated lemon rind (optional)
  • 400 g (13 oz) penne pasta
  • 150 g (5 oz) mascarpone or cream cheese
  • salt and pepper
  • Pour the passata into a saucepan with the garlic, olive oil, sugar, oregano and lemon rind, if using. Cover loosely with a lid, bring to the boil, then simmer gently for 15 minutes.
  • Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water for 11 minutes, or according to packet instructions, until al dente. Drain and return to the pan.
  • Stir the mascarpone into the pasta sauce, season lightly with salt and pepper, then pour over the pasta. Stir briefly to combine and serve immediately in shallow bowls.
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