Tomato and Mascarpone Sauce

A delicious, creamy tomato and mascarpone sauce perfect for pasta, veggie noodles, chicken parm, and more!

5 from 107 votes

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Course: Lunch, Main Course, Pasta

Cuisine: American, Italian

Prep Time: 5

Cook Time: 33

Total Time: 38

Servings: small or 2 large

Calories: 250kcal

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.

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.