Ingredients
Scale
- 1 tablespoon olive oil
- 3 tablespoons butter, (divided)
- 2 small shallots, (finely minced)
- 3 garlic cloves, (finely minced)
- 1 tablespoon Calabrian chili paste
- 8 oz high-quality tomato paste
- 1/2 cup white grape juice
- 1 1/4 cup pasta water
- 4 oz mascarpone
- 1/2 cup heavy cream
- 10 oz. high-quality dried pasta, (smooth tube shapes work best)
- Kosher salt
- Freshly cracked pepper
- Parmesan
- Fresh basil leaves
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water before draining.
- In a large skillet over medium heat, melt olive oil and butter. Add shallots, garlic, and Calabrian chili paste; sauté until fragrant.
- Stir in the tomato paste, cooking for 4–5 minutes until it darkens. Pour in white grape juice, bringing it to a simmer while scraping up brown bits.
- Add cooked pasta, reserved pasta water, mascarpone, heavy cream, and remaining butter; stir well until thickened. Season with salt and pepper.
- Divide into bowls and top with freshly grated parmesan cheese and basil leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg