- 12 oz. pasta (I used whole wheat)
- 1 tbsp. olive oil
- 1 medium onion, finely chopped
- 5 cloves garlic, minced or pressed
- 1 tbsp. tomato paste
- ½ tsp. red pepper flakes
- 1/3 cup dry red wine, such as Merlot
- 1 (28 oz. can) crushed tomatoes
- 1 tsp. Italian seasoning
- Kosher salt and freshly ground pepper, to taste
- 4 oz. mascarpone cheese
- 1 cup shaved Parmesan cheese, divided
- Chopped fresh basil, for serving
- step 1: Show Images
Bring a large pot of water to boil. Cook pasta according to package directions until al dente. Drain well. Set aside.
- step 2: Show Images
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion to the pan and sauté until beginning to soften, about 5 minutes. Add the garlic, tomato paste, and red pepper flakes. Cook 1-2 minutes, just until fragrant and the tomato paste begins to brown. Add the wine to the pan and scrape any browned bits from the bottom of the pan. When most of the moisture has bubbled off, add the tomatoes to the pan along with the Italian seasoning. Season to taste with salt and pepper. Bring to a boil, then lower the heat to a simmer. Cover, leaving the lid cracked. Let the sauce simmer and thicken, 10-15 minutes.
- step 3: Show Images
When the sauce is finished cooking, remove the pan from the heat. Stir in the mascarpone and half of the shaved Parmesan. Adjust seasoning as necessary. Toss the pasta with the sauce. Serve immediately, garnishing with fresh basil and additional Parmesan as desired.