We used to make this creamy marsala spaghetti recipe all of the time but in recent months it’s fallen off our list of things that we cook. Our fridge was looking quite barren one day when we were trying to decide what to cook for dinner as we hadn’t done our weekly grocery shop yet. It soon dawned upon us that we had all of the ingredients we needed to make our old creamy marsala spaghetti recipe and it tasted as good as we remembered. It won’t be another few months until we cook this one again.
Preparation Time: 15 minutes / Cooking Time: 40 minutes / Serves 4 – 6
- 125g mascarpone
- 6 tomatoes
- 500g spaghetti
- ½ brown onion, diced
- 1 garlic clove, crushed
- 1 tbsp (30ml) olive oil
- 1 tbsp Muscat/Topaque
- parmesan cheese
- salt & pepper to taste
- Preheat your oven to 200°C fan forced.
- Place the tomatoes on a lined baking tray. Drizzle with the olive oil and bake in the oven for 25 minutes.
- About 5 minutes before the tomatoes are ready, heat a saucepan with a little bit of oil and add the garlic and onion. Cook for about 6 minutes until they have caramelised.
- Add the tomatoes to the onions and garlic. With a wooden spoon break apart the tomatoes. Add the mascarpone and Muscat/Topaque and reduce for 10 minutes on a medium heat.
- While the tomatoes are cooking, boil a pot of water, add a dash of oil and a pinch of salt. Once the pot reaches a boil add the pasta and cook as per the instructions on the packet.
- Once the pasta is ready , drain and add the pasta to the sauce. Mix well and season to taste.
- Put the pasta onto plates, shave some parmesan atop each dish and serve.
It’s best to use a fleshy sauce tomato like Roma or San Marzano for this dish but if you can’t get your hands on either, any good quality tomato variety will do.