Tomato mascarpone linguini

Tomato mascarpone linguini

Cream plus


For 10 servings

Tomato sauce

200 g shallot

3 garlic cloves

50 ml olive oil

100 g tomato concentrate

200 ml white wine

1 kg peeled tomatoes

200 ml Debic Cream Plus Mascarpone

5 g pepper

5 g salt

Parmesan mascarpone cream sauce

300 ml Debic Cream Plus Mascarpone

60 g Parmesan cheese

5 g pepper


1 kg linguini


10 sprigs of basil


Tomato sauce

Fry the finely chopped shallots and garlic in the olive oil. Add the tomato concentrate and bake well.

Deglace with the white wine and reduce.

Then add the peeled, coarsely chopped tomatoes. Let it soak quietly on a low heat.

Add the Debic Cream Plus Mascarpone when the sauce has the right taste and consistency.

If necessary, season further with salt and pepper.

Parmesan mascarpone cream sauce

Mix the Debic Cream Plus Mascarpone with the ground Parmesan cheese and the pepper. Leave on a soft preheat, until the cheese is completely melted.


Cook the linguini à la minute al dente in salted water.


Add the pasta to the tomato sauce. If desired, a little cooking liquid can be added to the sauce.

With the help of a meat fork, spoon a portion of pasta into a deep ladle. Twist the pasta into a 'nest'.

Slide the nest into a deep plate. Dress the Parmesan mascarpone cream sauce over it.

Finish with a basil sprig.

Recipe tags Cream plus