• prep: 10 min
• cook: 25 min
• total: 35 min

servings:

A rich, creamy sauce made with tomatoes, shallots, mascarpone cheese and fresh basil served with a spiral pasta (in this case fusilli) makes a nice change from a classic red sauce.

• 10 ounces fusilli pasta
• 2 tablespoons olive oil
• 2 medium shallot, finely chopped
• 1/4 cup dry white wine
• 1-1/2 cups diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper (or more to taste)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons mascarpone cheese
• 1/3 cup chiffonade of fresh basil (about 2 cups loosely packed leaves)
• Parmesan cheese for grating

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