Fusilli pasta with tomato and mascarpone sauce

Cooks in 15 minutes

Fusilli pasta with tomato and mascarpone sauce is a delicious very creamy dish which makes an excellent midweek family meal. Suitable for lunch or dinner, this fusilli pasta with tomato and mascarpone sauce is a tasty combination of tomatoes and creamy mascarpone cheese that even your little ones will appreciate.
Give it a go and let us know what you think.

You will need

  • Large pot
  • Saucepan
  • Large frying pan
  • Hand blender
  • Colander
  • Large jug
  • Large bowl


Serves 4
  • 400 g (14 oz) dry fusilli pasta
  • 3 tbsp of parmesan cheese shavings
  • 2 tbsp of finely chopped black olives
  • 2 tbsp of finely chopped green olives
  • Few leaves of fresh basil

Tomato and mascarpone sauce

  • 400 g (14 oz) tin chopped tomatoes
  • 250 g (9 oz) mascarpone cheese
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp of olive oil
  • Freshly ground black pepper
  • Salt

Preparation Method

25 minutes
  1. Cook fusilli pasta in a large pot of boiling water, with a pinch of salt, for about 10 minutes or until the pasta is al dente.
  2. Meanwhile, in a saucepan, heat olive oil over medium heat and gently saute onions with garlic until very soft.
  3. Place tin chopped tomatoes, in a large jug and blitz them with a hand blender until smooth.
  4. Pour tomatoes into the saucepan and gently bring to the boil.
  5. Remove saucepan from the heat and gently stir in mascarpone cheese, seasoning to the taste with freshly ground black pepper and salt.
  6. Drain the fusilli pasta using a colander and place straight away into the large bowl. Stir through the tomato and mascarpone cheese sauce, when pasta is well-coated divide into portions.
  7. Sprinkle over finely diced black and green olives, parmesan shavings. Finish with fresh basil leaves and serve straight away.

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