Tomato & Mascarpone Pasta

Ingredients

• 3 shallots, finely sliced
• 3 garlic cloves, thinly sliced
• 3 tbsp olive oil
• 2 x 400g tins chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp caster sugar
• 200ml hot vegetable stock
• 250g mascarpone
• 50g Parmesan, finely grated
• 450g rigatoni
• 120g baby spinach
• 15g fresh basil, torn
• salt and black pepper to taste
• ciabatta, to serve
• crisp green salad, to serve

Method

1. Bring a large pan of well-salted water to the boil for the rigatoni. Meanwhile, warm the olive oil in a deep frying pan over a medium-low heat and gently cook the shallots for about 6 minutes, until soft, translucent and just beginning to catch at the edges.
2. Add the sliced garlic and cook for 1 minute until fragrant, then stir in the tomato puree and cook for another minute until it darkens slightly and smells deeper. Tip in the chopped tomatoes, hot stock and sugar, then simmer for 15 minutes, stirring now and then, until the sauce thickens and tastes sweet-savoury rather than sharp.
3. Drop the rigatoni into the boiling water and cook until al dente, following the packet timing. Scoop out a mugful of pasta water before draining.
4. Lower the heat under the sauce and beat in the mascarpone a spoonful at a time until the sauce looks silky and pale terracotta. Stir through most of the Parmesan, holding back a small handful for serving, then season boldly with salt and black pepper.
5. Tip the drained pasta into the sauce along with the baby spinach. Toss over a low heat, adding splashes of pasta water as needed, until the sauce clings to every rigatoni in a glossy coat and the spinach has wilted into soft green ribbons, about 1-2 minutes.
6. Serve straight away in shallow bowls, scattered with torn basil and the remaining Parmesan, with warm ciabatta and a crisp green salad alongside.