Sunday Pasta®: Ziti al Pomodoro e Mascarpone

Sunday Pasta Ziti al Pomodoro e Mascarpone 2 640

It’s real and it’s spectacular. This week’s Sunday Pasta provides some real excitement on the road to dessert.  So there’s no need to wait for your dolce to arrive at the table because this dish  gives your tiramisu (translated into “pick  me up”) some primo competition. While there’s neither  espresso nor chocolate in the recipe, the real star of tiramisu, mascarpone cheese, steals the show today two courses earlier.

Like ricotta, which is the unassuming key to 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.

Buon Appetito!
Ed Garrubbo

p.s. Check out our wine pairings to complement this recipe.

Sunday Pasta® Recipe: Ziti al Pomodoro e Mascarpone
Total Time: 30 minutes
Yield: 4-6


1 pound ziti (or penne)
1 onion, chopped fine
1/4 cup olive oil
16 ounces canned San Marzano tomatoes
1 cup mascarpone cheese
Parmigiano, grated


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.


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