Farfalle al Mascarpone {Butterfly Pasta w/Mascarpone Sauce}


I just love pasta. I mean I really LOVE pasta (as if you didn’t know that by now tee hee). It’s the perfect dish. You can literally make it a million different ways. Okay I haven’t actually tested out that theory but I’m working on it! Plus I know you’re probably ready for something other than chicken! I KNOW I’ve  had a lot of chicken lately, really I know, and NO in case you’re wondering I’m not tired of it *wink wink*  but I have been wanting some pasta so voila a pasta dish! This dish will make you want to scrape the bowl with your finger! & It’s all because of the sauce. Not just any sauce. A creamy tomato-y basil-y melt in your mouth Mascarpone sauce *swoon*.

It’s called Farfalle al Mascarpone & is pronounced Far-fall-eh all mass-car-pown-eh.  Farfalle in Italian means Butterflies so there will be no calling this pasta bowties around here. So don’t even think about it. Farfalle does not equate to bowties. Plus I’m a girly girl & butterflies are just beautiful little creatures & who doesn’t like a butterfly! So much nicer than a bowtie! It will take you top to bottom about 20 mins to prepare. I know right! How hard is that? NOT hard at all! Just get your sauce on and when it’s half way done cooking start your pasta. It’s all in the timing. Don’t forget to reserve that pasta water. It’s the best trick going. If your sauce is too thick just add a bit of that starchy goodness and like magic your sauce is perfect.

The Farfalle is the perfect pasta to go with this sauce. It sticks right on it’s “wings” if you will and it’s a glorious color. You can grate your Parmigiano Regiano with your Microplane on top if you prefer. I just felt like shaking things up and used my vegetable peeler this time. I know, I’m so cray-zay! LOL This is one dish that everyone in the family will enjoy! Even your pickest of eaters. I mean look at it! It just begs to be eaten…




What you’ll need:
1 14.5 oz can of Whole Italian Tomatoes
1 12 oz box of dried Farfalle Pasta
1 medium onion – minced
1 clove of garlic – crushed
1 good handful of fresh basil – roughly chopped
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 oz mascarpone – room temp.
Parmigiano Reggiano – to garnish (optional)

What to do:
Into a large saute pan add your oil & butter & heat over medium heat. Add your onions, garlic, tomatoes & basil. Stir together & season with salt. Reduce to LOW and cook for approx 15-20 mins. WHILE sauce is cooking, place a large pot of water onto boil. Season water generously with salt. When water is boiling add your pasta & cook until al dente. Reserve 1/2 cup of the cooking liquid & then drain pasta & set aside briefly.When sauce has finished cooking, transfer it into your food processor, food mill, blender, or use your immersion blender (whatever you have available) & pulse until smooth & silky consistency. Return to pan & mix in the mascarpone. Check for seasoning & salt if necessary. Once blended completely add the pasta into the sauce and toss well. Add the reserved cooking liquid if sauce is too thick. Garnish with additional basil if desired & Parmigiano Reggiano!

Buon Appetito!


  1. 1

    As always, this looks amazing!! Sometimes, the simple recipes are the best 🙂

  2. 2

    I just had leftover pasta and meatballs from last night’s dinner but this made me hungry all over again! Like you I am on a quest to prove there are 1 million ways to make pasta! lol…

  3. 3

    Yum… Mascarpone is one of my favorites. So wonderfully creamy!

  4. 4

    I love pasta too – even leftover pasta for breakfast *blush*. This looks wonderful. Gorgeous colour in the sauce and such a simple recipe!

  5. 5

    YUM! Such simple but good ingredients–this would be great for a weeknight dinner. I’m so glad you told us they are butterflies–that’s so much more appealing! 😀

  6. 6

    Oh this pasta looks fantastic! I love using mascarpone in pasta. Yum!!

  7. 7

    LOVE mascarpone – yum!!

  8. 8

    looks so simple and yummy! can’t wait to have this on the menu this week!

  9. 9

    Never thought to use marscapone in a pasta sauce, but I can only imagine it’s awesome. I’m so making this.

  10. 10

    This sounds really good and creamy. I like meatless pasta dishes.

  11. 11
    Rhonda /

    Oh sounds so good. It’s raining/gloomy and I need this. I also use the vegetable peeler on the parm and I just bought a really great block. Don’t have the marscapone, can I use goat cheese? I am also going to start calling it butterfly pasta, bowties just seem so tough.

  12. 12

    This recipe looks fantastic and also looks like it might be kid-friendly. I will be trying this recipe soon!

  13. 13


  14. 14

    Mmmmmmmmm, I love creamy mixed with tomatoey…delish! My family is going to LOVE this!

  15. 15
    foodgeeklee /

    Love the idea! Its the new Vodka Sauce!!!!! Question for you – you blend, mill, etc. the tomatoes after they cook – wouldn’t it be easier to do that before they get hot? Or is there a purpose?

  16. 16

    I’m making this for dinner tonight! Thanks.

  17. 17

    I have always loved “bow ties”, but I had no idea the translation wasn’t correct! I was so sure I had heard somewhere that farfalle ment bow tie! The name “butterfly” was really weird at first I thougt, but they do also look like butterflies! Maybe non-Italian chefs didn’t like the thought of eating butterflies, so they called them something else!

    I will call them butterflies from now on. I have the miniature type, I’ll call them bow ties. So I can mix them and say I’m having butterflies with bow ties for dinner, that’ll confuse my friends!! 😀

  18. 18

    I finally tried this and I’m in love! I’ve been waiting for the perfect opportunity to make it. This seemed like the yummiest way to do a bit of carbo-loading before cycling 160 miles this weekend. Thanks for the recipe!

  19. 19
    Adina /

    This was amazing, Paula!! I used Penne pasta, and it was awesome. Now I need to find more recipes to use up the rest of the mascarpone cheese!


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