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Tomato Cream Pasta with Grilled Cheese Crumbs

5 from 1 vote
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  • 1/2 tablespoon olive oil
  • garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • pinch red pepper flakes
  • 20 ounces tomato puree
  • 6 ounces mascarpone cheese
  • salt and pepper to taste
  • 1/2 pound whole wheat fusilli pasta, cooked
  • for serving: shaved parmesan and fresh basil leaves

grilled cheese crumbs

  • pieces of bread, torn into tiny pieces
  • 1 tablespoon olive oil
  • tablespoon butter
  • 2 ounces finely grated mozzarella cheese


  • Heat a large skillet over medium-low heat and add the olive oil. Stir in the garlic, oregano, basil and red pepper flakes, cooking for 1 to 2 minutes. Pour in the tomato puree and stir. Cook until the sauce is warm and the garlic infuses it, about 10 minutes. Once warm, stir in the mascarpone cheese. It will turn the sauce pink and become creamy and delicious!
  • Taste the sauce and season if desired. You can add salt, pepper or even a touch of brown sugar if it’s still acidic.
  • Stir in the cooked pasta right before serving. Top with the grilled cheese crumbs, shaved parmesan and fresh basil.

grilled cheese crumbs

  • Heat a saucepan or skillet over medium heat and add the olive oil and butter. Once sizzling, add in the pieces of bread and stir. Cook and toss, stirring often, until the crumbs toast and become golden. You want them crunchy!
  • Turn off the heat and let the pan sit for 1 minute. Add the grated cheese and toss for a minute or two, until it’s dispersed through the crumbs. It will melt and some pieces will get crunchy. Delicious!


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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