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
• 200 ml hot vegetable stock
• 250 g mascarpone
• 50 g Parmesan, finely grated
• 450 g rigatoni
• 120 g baby spinach
• 15 g fresh basil, torn
• salt and black pepper to taste

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. 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.