Chorizo, mascarpone and tomato pasta sauce

Picture of chorizo, mascarpone and tomato pasta sauce
A tasty, kitchen cupboard meal. These ingredients are usually knocking around in my kitchen or there will be something that I can substitute. Any kind of chorizo will work or you could try another highly flavoured, spicy sausage such as Calabrian nduja. To make a vegetarian version of this dish at stage one, saute a finely diced onion in some olive oil, add a tablespoon of hot smoked paprika and a couple of cloves of crushed garlic then continue on with the rest of the recipe. You can either keep the sauce chunky or put it through a food processor before mixing with the pasta.

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Step 1: Get your ingredients together

Picture of Get your ingredients together
200g cooking chorizo, nduja or other soft and spicy sausage
400g tinned tomatoes or passata
2 tbsp mascarpone cheese or creme fraiche or similar
1/2 tsp fennel seeds
sprinkle of dried chilli flakes (optional)
salt & pepper
200g dried pasta. I used pappardelle.

Step 2: Cook the sausage

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Heat a wide frying pan over a medium heat, squidge the sausage meat or of their casings directly into the pan so that you've got bite-sized pieces. Cook for around 3-4 minutes until crispy and golden and the spicy paprika oils have been released. Don't move around too much unless you want to it break down into much smaller pieces. You can drain the oil off if you wish but it seems a shame to loose so much of the flavour.

Step 3: Add spices and tomatoes

Picture of add spices and tomatoes
Add the fennel and chilli flakes and sizzle for a minute followed by the tomatoes to the pan and simmer the ingredients together for about 5 minutes before you put the pasta on, it should be starting to reduce by this stage. If the tomatoes are whole you will need to break them up a bit with the back of your spoon.

Step 4: Cook the pasta

Picture of cook the pasta
Cook your chosen pasta according to the packet instructions, mine took around 10 minutes.
tinpie2 years ago
looks fantastic...can't wait to make this dish
eatproperly (author)  tinpie2 years ago
thanks, I'm pleased you like it. Can't wait to make it again myself. it rocks!
danorama7232 years ago
I've never met a dish based on pappardelle pasta I didn't love. This looks awesome. As Homer Simpson would say, "Ooohhh (drool)..."
eatproperly (author)  danorama7232 years ago
I know what you mean, somehow pappardelle makes all sauces taste a little bit better. Glad you like the recipe.
I'm hungry after seeing this photo! Gorgeous pasta recipe.
eatproperly (author)  garnishrecipes2 years ago
Oooh, that looks tasty! I always thought mascarpone was only used in sweet desserts!
eatproperly (author)  Penolopy Bulnick2 years ago
Tomato and mascarpone sauce is quite popular here and one of my favourites. You could use creme fraiche, cream cheese or philadelphia type cheese too.