Italian, The Weekly Menus and Recipes, Vegetarian

Recipe 5.2: Spaghetti with Creamy Tomato Sauce

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Recipe 5.2:  Spaghetti with Creamy Tomato Sauce

Spaghetti sauce is a staple in our house, but sometimes I like to mix it up a bit. Adding just a dollop of mascarpone cheese is just the variety I sometimes need! If you’ve never had it, you will love it! Mascarpone cheese is smooth, silky, and so creamy; it is like cream cheese from heaven (I know….I didn’t think cream cheese could get any better either!). Add it to the pasta sauce and….YUM.

You won’t use the entire tub of cheese for the pasta, so you can save it for later (it saves well) or you can make an appetizer: Slice a baguette into ½ inch slices, drizzle with olive oil and a sprinkling of kosher salt, then toast under the broiler for just a couple of minutes. Spread each slice with mascarpone cheese when it comes out of the oven. It is seriously so good.


1 large can crushed tomatoes

2 tbs. olive oil

4 cloves garlic

½ tbs. red pepper flakes

1 tbs. basil

1 tbs. oregano

1 tbs. parsley

1 tbs. salt

½ tbs. pepper

4 tbs. mascarpone cheese

1 lb. whole wheat spaghetti

½ tbs. olive oil

1 tbs. salt

½ cup parmesan cheese


Begin with sauce. Heat large pot over medium heat. Add oil. Once heated, add garlic and red pepper. Allow to soften, then add can crushed tomatoes. Stir in basil, parsley, oregano, salt, and pepper (to taste). Bring to a boil, then reduce heat to simmer and cover. Allow to simmer for at least 10 minutes. Leave covered and simmering until you are ready to serve. Add in the mascarpone cheese about 5 minutes before serving. Allow to melt and stir to incorporate.

Heat a large pot filled ½ way with water over high heat. Once water reaches boiling, add salt and oil. Add pasta. Cook according to package directions, approx. 7-8 minutes, until al dente. Drain pasta in colander, then sprinkle with parmesan cheese. Add pasta to pot of sauce. Toss to combine and serve in a large bowl.

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