I’m ready for my close up. This week’s Sunday Pasta is all about stealing the show before the grand finale. There’s no need to wait for your dolce to arrive because this pasta gives your tiramisu some primo competition in scene two. While it features neither espresso nor chocolate, the real star of tiramisu, mascarpone cheese, takes the stage in a duet with pomodoro two courses earlier. And all you’ll want to do is chew the scenery.
Like ricotta, which is the famous talent in both savory lasagna and sweet cannoli, mascarpone cheese is amazingly versatile. When sweetened with sugar or honey, it makes a great custard, cake, or gelato for dessert. When salted, it makes an equally delicious, creamy cheese, which works in an earlier course. A star is born.
p.s. Check out our wine pairings to complement this recipe.
In a large skillet, heat the olive oil and add the onion. Puree the tomatoes and when the onion is golden, add to the skillet. Reduce to simmer and let cook for about 10 minutes. Add salt and pepper to taste. Mix in the mascarpone.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and add to the skillet. Cook together for about a minute and serve immediately with a sprinkle of Parmigiano.