An easy and flavorful creamy tomato pasta made in under 30 minutes. Ripe tomato passata is combined with mascarpone for a silky sauce, then finished with crispy pancetta, sautéed shallots and a pinch of red pepper flakes for gentle heat. This simple recipe delivers big comfort and bold Italian-inspired flavours.
When you want something warming and satisfying without a long cook time, this creamy tomato pasta is a perfect weeknight option. The sauce is rich but straightforward: passata (smooth tomato puree), mascarpone for creaminess, and salty pancetta for savory depth. Shallots add a mild onion flavour while red pepper flakes bring just enough warmth.
Toss the finished sauce with your favourite pasta shape — we used fusilli — and serve with grated Parmigiano Reggiano and crusty bread to soak up every last drop.
Ingredients – what you need
The photo below shows the ingredients and gives a quick visual guide. Key notes on pantry items are included.
- Pasta – any shape will work; short pasta like fusilli holds the sauce nicely.
- Passata – smooth pureed tomatoes sold in jars (called tomato puree in the US). Choose plain passata without added herbs or garlic.
- Mascarpone – a couple of tablespoons gives the sauce a rich, silky finish.
- White wine – used to deglaze the pan after frying the pancetta and to add flavour. An Italian white such as Pinot Grigio, Pecorino or Vermentino works well.
- Pancetta – diced and fried until lightly golden for savory crunch.
- Shallots – two small–medium, thinly sliced.
- Red pepper flakes – a pinch for subtle heat; adjust to taste or omit if you prefer no spice.
Step by step photos and recipe instructions
Step 1 – Heat 1–2 tablespoons olive oil in a large pan. Fry the pancetta until lightly golden, then add the sliced shallots and red pepper flakes and sauté until soft (1–2 minutes).
Step 2 – Add the white wine and simmer until reduced by about half. Stir in the passata with a pinch of salt and let the sauce simmer for 10 minutes. About halfway through (after 5 minutes), start cooking the pasta in well-salted boiling water.
Step 3 – Stir in the mascarpone and simmer a few more minutes, just until the pasta reaches al dente.
Step 4 – Drain the pasta (reserving a little cooking water if needed), add it to the pan with the sauce and toss to combine. Serve immediately topped with freshly grated Parmigiano Reggiano.
Recipe tips and FAQs
- Italian tomato passata – choose a plain, smooth passata with no added sugar or herbs for the cleanest tomato flavour.
- Adjust chilli flakes – scale the heat to your preference or omit entirely for a milder dish.
- What pasta to use – short pasta shapes and twists work best to trap the sauce, but any shape is fine.
- Reserve pasta water – the sauce here is generous, but keeping a little starchy pasta water can help loosen and bind the sauce if needed.
Yes — 2–3 tablespoons of cream stirred into the sauce will work. Add more to taste for desired creaminess.
Absolutely. Skip the wine if you prefer; the sauce will still be delicious.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
More easy pasta recipes you might like
- Creamy ‘Nduja Pasta with Baby Spinach
- Shrimp Spaghetti with ‘Nduja and Lemon
- Sausage and Cavolo Nero Pasta
- Easy Tuna Pasta with Tomatoes and Capers
- Pasta al Limone (Creamy Lemon Pasta)
If you try this Creamy Tomato Pasta, please rate the recipe and leave a comment — I love hearing how it turned out for you. Follow the blog on social channels or sign up for the newsletter to get more recipes and tips.
Creamy Tomato Pasta with Pancetta and Shallots
By Emily
Ingredients
- 1 lb (450g) short pasta
- 3 cups (680g) passata (tomato puree)
- 2 shallots, finely sliced
- 1 ¼ cup (160g) pancetta, diced
- ⅓ cup (70ml) white wine
- 2 tablespoons mascarpone (60g)
- ½ teaspoon red pepper flakes (chilli flakes)
- Salt, to season
- 1–2 tablespoons olive oil
- Parmigiano Reggiano, for topping
Instructions
- Bring a large pot of water to a boil and add a generous amount of salt.
- Heat 1–2 tablespoons olive oil in a large pan. Add the pancetta and fry until lightly golden, then add the sliced shallots and red pepper flakes and sauté until soft (1–2 minutes).
- Pour in the white wine and reduce by half. Add the passata, a good pinch of salt, and simmer for 10 minutes.
- After 5 minutes of simmering, add the pasta to the boiling water and cook until al dente (about 8–9 minutes depending on shape and brand).
- Stir the mascarpone into the sauce and simmer for a few more minutes. Drain the pasta (reserving a little pasta water if needed), add it to the sauce and toss to combine. Serve with freshly grated Parmigiano Reggiano.
Notes
- Passata: use plain smooth passata without added flavours for the best tomato base.
- Chilli flakes: adjust to taste or omit.
- Pasta choice: short shapes hold the sauce well, but use your favourite.
- Pasta water: reserve a splash to loosen the sauce if needed.
- Leftovers: keep in the fridge up to 3 days; reheat on the stovetop with a splash of water.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- When choosing canned or jarred tomatoes, look for reputable brands for best flavour.
- Vegetables are assumed medium-sized unless noted.
- Nutrition information is approximate and automatically calculated.
Nutrition
Carbohydrates: 103 g |
Protein: 24 g |
Fat: 28 g
Nutrition information is a guideline and should be used as an approximation.