Here is a pasta recipe made with sundried tomatoes and creamy mascarpone cheese for a deliciously tangy, sweet and creamy pasta dish.

The occasion

My twins made this delectable pasta for our Christmas dinner that was a big success. A recipe that both of them came up with based on what ingredients we had in the refrigerator. Sun dried tomatoes, mascarpone cheese (left over from making tiramisu for dessert), and fresh baby spinach. A light pasta that’s easy to make and delicious! Give it a try!

Rigatoni Pasta with Sundried Tomatoes and Creamy Mascorpone
recipe shared by Anjali and Rani

Ingredients:

1lb rigatoni pasta
1 cup sun dried tomatoes in oil. Use just the tomatoes, and finely dice them.
4 heaping tbsp mascarpone cheese
4 cups chopped baby spinach
6 cloves garlic finely minced
1 onion thinly sliced
Salt and black pepper
Olive oil
Chili flakes to your liking

Directions:

Cook rigatoni according to package directions. Save 2 cups pasta water before straining. Set aside.

In a large pot warm 3 tbsp olive oil. Add the garlic and onions and cook until onions are translucent about 3-5 minutes. Add chili flakes if using, the sun dried tomatoes and spinach and briefly cook for 1-2 minutes until the spinach is wilted.

Add the cooked pasta and stir in. Next add the mascarpone cheese, black pepper to taste, and 1 cup pasta water and gently melt the cheese into the pasta until creamy. If the pasta thickens too much add the remaining pasta water to thin the dish. Taste and adjust for salt if needed. Pasta is ready. Serve warm with garnish of extra Parmesan cheese.