This recipe was inspired from The Silver Spoon: Pasta cookbook. You might read this recipe and think butter in red sauce?? Trust me its my new favorite trick. It adds a velvet quality to the sauce that just rolls across your tongue. Do yourself a favor, taste this tomato sauce before you blend it up, before you put in the mascarpone cheese.. you will be beyond shocked the flavor and the velvet quality this simple sauce has. If you don't have mascarpone cheese, just blend the sauce up and serve it with the pasta and maybe some freshly broiled shrimp or chicken. This is a great week night meal that is easy on your pantry and wallet.
- 28 ounce can of whole plum tomatoes, no salt
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 small onion, chopped
- ½ cup mascarpone cheese
- 1 lb bow tie pasta
- kosher salt
- freshly grated Parmesan cheese, to serve
Plop tomatoes (with the sauce in can), butter, oil, onion and a pinch of salt in a pan and cook over low to medium heat stirring occasionally for about a half hour. You want the sauce to start to glug and pop.
Boil a large pot of water for cooking the pasta.
Remove from heat and transfer sauce to a blender or a food processor. I used a blender because my food processor is so small and I did not want to deal with it. Puree the mixture; return it to the pan over very low heat, and add the marscarpone cheese.
Mix in the cheese till the sauce is well blended. Salt the pasta cooking water, and add pasta. Cook pasta till it is al dente, drain pasta and toss it into the sauce pot. Mix the pasta with the mascarpone pasta sauce and serve, garnish with Parmesan cheese. Enjoy!