This tomato and mascarpone sauce takes the traditional flavors of Italian tomato sauce--onion, garlic, Italian spices, and crushed tomatoes--and transforms them into a delicate, creamy, sweet, tangy sauce through the addition of mascarpone.
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Adding mascarpone to tomato sauce creates a lighter, more nuanced result than adding cream or other dairy products.
I recommend serving this mascarpone sauce over pasta, but there are tons of other applications: on chicken cutlets, sausage sandwiches, over veggie noodles. Keep scrolling for more suggestions near the end of this post!
What You'll Need
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- Canned Tomatoes I use crushed or whole peeled tomatoes that I break apart by hand as I add them to the pot.
- Mascarpone This should be available in a local grocery store near the cream cheese.
- Extra Virgin Olive Oil I always recommend using the best quality you can. One of my favorite brands can be found here.
- Garlic Big cloves of garlic are my favorite. Feel free to dial back if you think the flavor may be too strong for you.
- Onion Using a yellow or sweet onion here is best.
- Tomato Paste My favorite brand is Cento. This pack of 3 can last you for quite a while.
- White Wine Any kind of white wine will do. I like using a Sauvignon Blanc or something light that I would actually drink.
- Red Pepper/Chili Flake This is optional, but I love the subtle kick of chili flake.
- Italian Seasoning This is my absolute favorite Italian seasoning blend, made by a shop local to me with wonderful owners.
- Kosher Salt I like to use the brand Diamond Crystal because the salt is formed into small flakes as opposed to larger grains. This coats the food better, and offers greater protection against oversalting.
How to Prepare
Step One Dice half of an onion.
Step Two Finely chop four cloves of garlic.
Step Three Set out your mis en place (French for "put in place") - the ingredients you will need to make your dish: your chopped onion and garlic, tomatoes, tomato paste, mascarpone, white wine, olive oil, and spices.
Step Four Put a large frying pan or medium sauce pot over medium heat. Add the olive oil. Once just shimmering, add the onions and saute until translucent.
Step Five Add your garlic, stir, and let cook until fragrant.
Step Six Add the tomato paste and let brown slightly, mixing in with the onions and garlic.
Step Seven Add the wine and deglaze the pan (scrape up any brown bits stuck to the bottom).
Step Eight Add the tomatoes and spices. Bring up to a boil and down to a simmer for about 20 minutes.
Optional step: For a very smooth sauce, try blending all or a portion of the tomatoes prior to adding to the pot.
Step Nine Test for seasoning. Add more salt if needed. Once it tastes right, turn off the heat and stir in the mascarpone.
Variations
More/Less Creamy Add an additional ounce of mascarpone for an even creamier sauce. Use an ounce less of mascarpone for a more tomato-forward sauce.
More/Less Spicy Add a more significant pinch of red pepper flake for a slightly spicier sauce. Omit the red pepper flake completely to eliminate the heat in this dish.
Added Veggies Try adding some extra diced vegetables in with the onion, like zucchini or mushrooms, or a handful of spinach at the end.
Added Protein You can add pieces of cooked chicken or chickpeas into the sauce near the end of cooking for some added protein.
How to Store
Cooked tomato mascarpone sauce can be stored for 3 to 5 days in the fridge.
To reheat, place in a saucepan over medium or medium-low heat and simmer until it reaches the desired temperature. You can also heat the sauce in the microwave, but watch out for splatter!
If you wish to freeze the sauce, stop before adding the mascarpone. Freeze just the tomato sauce and add the mascarpone once the sauce has been reheated.
I do not recommend freezing the completed sauce as the mascarpone separates and creates a pretty unusual texture.
FAQ
Mascarpone is a soft and mild Italian cream cheese. It has a more subtle flavor than regular cream cheese and is softer and more velvety in texture.
Crème fraîche is the closest substitute for mascarpone, but you could also try regular cream cheese. It will be a much tangier and bolder flavor, so add a little at a time and taste as you go.
Cooked tomato mascarpone sauce can be stored for 3 to 5 days in the fridge.
If you wish to freeze the sauce, stop before adding the mascarpone. Freeze just the tomato sauce and add the mascarpone once the sauce has been reheated.
How to Serve
I recommend making pasta of your choice to go along with this sauce.
Simply cook to package directions (I always choose the lesser cook time for al dente pasta - e.g., I cook the pasta for 11 minutes if the box says 11 to 12).
Try the finished pasta served with some vegetable side dishes like Roasted Cherry Tomatoes, Roasted Baby Broccoli, or a Caesar Salad.
Some other ideas for how to serve this sauce are highlighted below:
Veggie Noodles: Looking for a gluten-free option or just looking to up your veggie intake? Serve the sauce over some veggie noodles.
Chicken Parm: Prepare a traditional chicken parm using these Italian Chicken Cutlets, adding sliced mozzarella or provolone cheese on the hot cutlets, then topping with this tomato mascarpone sauce.
Sausage Sandwich: Try this sauce over a sausage and pepper sandwich for a creamy twist on the classic.
Zucchini Boats: Top your zucchini boats with fresh tomato mascarpone sauce instead of traditional marinara.
Stuffed Peppers: Spoon some sauce over cooked stuffed peppers.
Recipes You'll Love
If you're in the mood for more pasta, try these recipes:
📖 Recipe
Tomato and Mascarpone Sauce
Equipment
- Large Frying Pan or Sauce Pot
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 half onion yellow or sweet
- 4 cloves garlic
- 2 tablespoons tomato paste double-concentrated if available
- 28 ounces canned tomato crushed or whole peeled
- 1 teaspoon Italian seasoning
- 1-2 teaspooons Kosher salt or to taste
- ¼ teaspoon chili flake optional
- ⅓ cup white wine
- 3 ounces mascarpone
- Parmesan optional, for topping
- Parsley or basil optional, for topping
Instructions
- Dice the onion and finely chop the garlic.
- Gather your remaining ingredients.
- Set a medium sauce pot or large frying pan on medium heat and add olive oil. Once shimmering, add onion and sweat until it is translucent, 5-10 minutes.
- Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the tomato paste and let it brown slightly, mixing it in with the garlic and onion, approximately 2 minutes.
- Add the white wine and deglaze the pan (scrape up the brown bits).
- Add the tomatoes, crushing with your hand if using whole peeled tomato, and the spices and salt. Stir. Bring sauce up to a boil and down to a simmer for 20 minutes.
- Taste the sauce for seasoning. Add more salt if needed. Once it tastes right, remove sauce from the heat and stir in the mascarpone.
- Optional: stir cooked pasta into the sauce and top with parmesan and parsley or basil.
Notes
- This sauce is great over pasta, but it is also quite versatile - try it over chicken cutlets and sliced provolone or mozzarella for a creamy chicken parmesan, over veggie noodles, over zucchini boats or stuffed peppers, or on sausage sandwiches.
- If pairing this sauce with pasta, use about 8 ounces of pasta for one batch of sauce.
- For a creamier sauce, add more mascarpone.
- For a smoother sauce, blend all or part of the tomatoes before adding to them.
- This sauce stores safely for 3 to 5 days in the refrigerator. Reheat in a saucepan on the stove or in the microwave (but watch for splatters).
- If freezing, wait until you have reheated the sauce to add the mascarpone to preserve the sauce's texture.
Jennifer says
This was so creamy and easy and delightful! It's going on my meal rotation for sure! So good!
Genevieve says
Thanks, Jennifer!
Rosanna Stevens says
This was super delicious on pasta, thank you! Loved it.
Genevieve says
I'm so glad you enjoyed it! Thanks Rosanna.
Kris says
This was so rich, creamy and flavorful -- total comfort!! Can't wait to make again!
Genevieve says
That is always good to hear! Thanks Kris.
Brian Spitzer says
Mmmm, mascarpone <3
Genevieve says
The best! <3
Shilpa says
I loved it on out pasta. I also added some mushrooms and baby spinach. So wholesome and delicious.
Genevieve says
Great idea with the veggies - thank you so much!
Glenda says
Mascarpone in a tomato based sauce was a new trick for me. It was delicious! Loved the way the creamy sauce clung to the pasta.
Genevieve says
Thank you!