Since we had leftover mascarpone cheese, I improvised a tomato mascarpone fusilli dish. It was totally fucken kickeasse, and 100% vegetarian!
one pound fusilli
crushed red pepper flakes
salt and pepper
one large can san marzano tomatoes (crushed or diced)
one medium onion, finely diced
fucketonne of garlic, very finely diced
biggeasse splash of corenwijn
hugeasse splash of dry white wine
two tablespoons chopped flat-leaf parsley
125 grams of mascarpone
two tablespoons grated parmigiano reggiano (plus more for serving)
Sautee the onions and crushed red pepper flakes (as much or as little as you want; I used about one teaspoon, roughly) until the onions are starting to caramelize, on medium-low. Add the garlic and continue to sautee until the garlic is translucent.
Deglaze with corenwijn and wine, and turn up heat to medium.
Reduce until all the alcohol is gone.
Add the tomatoes, turn heat down to low, cover, and simmer until the tomatoes have cooked nicely and reduced by about half (if cover is too tight to reduce, leave it open a little crack). This is what it looks like when it’s about done, after about forty minutes.
When the sauce is almost done, boil up the pasta in salty water until it is molto al dente. Drain and add to the sauce, and stir it in, continuing to cook for a few minutes until it is evenly coated. Turn off the heat, dump in the mascarpone, parmigiano reggiano, and parsley, and stir until fully incorporated.
Plate itte and grate itte!