Jamie Oliver Tomato Mascarpone Pasta

If you’re craving a pasta dish that’s rich, creamy, and packed with flavor, then Jamie Oliver Tomato Mascarpone Pasta is going to be your new favorite. The sweet tang of tomatoes paired with the silky texture of mascarpone is nothing short of luxurious, especially with a hint of basil and red wine to deepen the flavor. I whipped this up on a busy Wednesday night and was blown away by how quick and satisfying it was—definitely one for the rotation. (inspired by Jamie Oliver)

Ingredients Needed

For the Sauce:

• 2 Tbsp extra-virgin olive oil
• 1 tsp minced garlic
• 1 large shallot, finely diced
• 1/4 tsp crushed red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 12 large basil leaves, finely chopped (plus extra for garnish)
• 1/4 cup red wine
• 4 oz mascarpone cheese
• Salt and pepper to taste

For the Pasta:

• 1 lb rigatoni (or any pasta you love)

How To Make Jamie Oliver Tomato Mascarpone Pasta

Sauté the Aromatics:

Start by heating the olive oil in a medium saucepan over medium heat. Add the minced garlic, diced shallot, and red pepper flakes. Stir frequently for about five minutes, or until the shallots are nice and soft. You’ll know it’s ready when everything smells incredible.

Build the Sauce:

Pour in the crushed tomatoes and toss in the chopped basil. Reduce the heat to low and let the mixture gently simmer for 20 minutes. This allows the flavors to mingle and develop that deep, tomatoey richness.

Add Wine and Simmer Again:

Once the initial simmer is done, stir in the red wine. Keep the sauce on a gentle bubble for another 20 minutes—this is when it really starts to taste like something special.

Stir in the Mascarpone:

Just before your pasta finishes cooking, add the mascarpone to the sauce. Stir gently until it’s fully melted and the sauce turns creamy and velvety. Season with salt and pepper to your liking, then keep it warm on low.

Combine and Serve:

Drain the cooked pasta and toss it into the sauce. Mix well so every piece is coated. Garnish with more fresh basil and a generous grating of Parmesan if you fancy. I love serving this with a crisp green salad and a slice of warm bread to mop up the sauce.

Why I Love This Recipe

I made this Jamie Oliver Tomato Mascarpone Pasta during a hectic midweek dinner rush, and it was a total lifesaver. It’s fast, unfussy, and still tastes like something you’d order at a cozy trattoria. My family loved it, and the mascarpone gives it that indulgent twist that feels a little special. It’s simple yet luxurious, which is my favorite combo.

Recipe Tips

• Use fresh basil right at the end for the most vibrant flavor.
• Rigatoni is great, but penne or fusilli work well too.
• Don’t skip the wine—it really adds depth, but you can sub with balsamic vinegar if needed.
• Want it spicier? Add extra chili flakes or a dash of hot sauce.
• No mascarpone? Cream cheese or crème fraîche will do in a pinch.

How To Store This Jamie Oliver Tomato Mascarpone Pasta

At Room Temperature

Leave out for no more than 2 hours. After that, it’s fridge time.

In the Fridge

Store in an airtight container for up to 3 days. Reheat gently before serving.

In the Freezer

Yes, you can freeze it! Just let it cool completely first, then transfer to a freezer-safe container. It keeps well for about 2 months.

Reheating

• Microwave: 2–3 minutes on high, stir halfway through
• Stovetop: Medium heat, stir until heated through
• Oven: 350°F for about 7 minutes
• Air fryer: Yes, even that! 4 minutes at 350°F works wonders

Nutrition Facts (per serving)

• Calories: 108 kcal
• Carbs: 8g
• Protein: 2g
• Fat: 7.8g
• Sugar: 5g
• Fibre: 2g
• Sodium: 150mg (estimate)

Let’s Answer a Few Questions!

Can I make this vegetarian?
Totally! The base recipe is already meat-free. Just double-check your cheese is vegetarian-friendly.

Is mascarpone the same as cream cheese?
Not quite. Mascarpone is richer and less tangy, with a higher fat content. It melts like a dream in sauces.

Can I skip the red wine?
Yes! Use a splash of balsamic vinegar or even a bit of vegetable broth to replace the acidity.

What pasta shape is best?
Rigatoni is fab for holding sauce, but penne, farfalle, or even spaghetti will work just fine.

Can I make this in advance?
Absolutely. Make the sauce a day ahead and just reheat and add pasta when you’re ready to serve.

Try More Recipes:

• Jamie Oliver Creamy Seafood Pasta
• Jamie Oliver Bacon Mushroom Pasta
• Jamie Oliver Chicken Tomato Pasta