EN DE FR ES PT IT
Penne in Quick Tomato Mascarpone Sauce
Recipe

Penne in Quick Tomato Mascarpone Sauce

Quick & Easy

Creamy tomato pasta made fast by simmering canned tomatoes while the penne cooks, then finishing with mascarpone and basil.

Why smarter

20 minutes is realistic: water to boil and penne cook about 11–12 minutes; tomatoes simmer 6–7 minutes in parallel; mascarpone and basil take 2 minutes; draining, tossing, plating 2–3 minutes.

Chef tip

If the sauce looks too thick after adding mascarpone, add pasta water 1 tbsp at a time to make it glossy and clingy. Shortcut: Use store-bought canned crushed tomatoes.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 200 g penne 200.000 g penne
2 300 g canned crushed tomatoes 300.000 g canned crushed tomatoes
3 100 g mascarpone 100.000 g mascarpone
4 15 g basil 15.000 g basil

Method

  1. Bring a pot of well-salted water to a boil. Cook penne until al dente.
  2. While the pasta cooks, simmer crushed tomatoes in a pan over medium heat for 6–7 minutes, stirring occasionally. Season with salt and pepper.
  3. Lower the heat and stir in mascarpone until the sauce turns creamy and smooth.
  4. Drain the pasta, reserving a small splash of cooking water. Toss penne with the sauce, loosening with a little pasta water if needed.
  5. Tear basil over the pasta, toss once more, and serve.