Categories: Pasta
Ingredients
- 3 tbsp. olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- Salt and pepper
- 3 tbsp. sun-dried tomato paste
- 1 tbsp. Calabrian chile paste
- 1 1/2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 cup sweet (red) vermouth
- 1 tbsp. aged balsamic vinegar
- 28 oz. can chopped or crushed Italian San Marzano tomatoes
- 1 lb. spaghetti
- 1 cup mascarpone cheese
- Grated Pecorino-Romano, for topping
- Torn fresh basil leaves, for topping
Directions
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Bring a large pot of water to a boil for the pasta.
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In a large deep skillet, heat the oil over medium to medium-high. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic; season with salt and pepper. Stir the onion and garlic until aromatic, about 1 minute. Add about 1/2 cup water and cook, stirring often, until absorbed, 3-5 minutes. Add the tomato pasta, chile paste, dried oregano and paprika and stir until blended, about 1 minute. Add the vermouth and cook until absorbed, about 1 minute. Stir in the vinegar, then the tomatoes. Bring to a bubble. Reduce heat to low. Let the sauce simmer while you cook the pasta.
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Salt the boiling water and add the pasta. Cook until 1 minute shy of directed. Scoop out about 1/2 cup of the cooking water. Drain the pasta.
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Stir the mascarpone into the sauce. Add the pasta and toss. Add some of the reserved cooking water if the pasta is dry. Toss the pasta until coated well, about 1 minute. Top the pasta with Pecorino and basil.