Tomato Mascarpone Pasta

Another day, another bowl of pasta, right?  But I promise - this one is really really good!!  It reminded me of a dish I had in Paris in this cozy little Italian restaurant - extra cheesy sauce with a slight kick.  I loved this one up and ate it all week long last week.  I'm definitely keeping this on rotation as we transition from winter to spring {that's happening soon, right?}.  Enjoy!

Tomato Mascarpone Pasta

Ingredients
12oz pasta {I used spaghetti}
1 tblsp olive oil
1 medium onion, finely chopped
5 cloves garlic, minced
1 tblsp tomato paste
1/2 tsp red pepper flakes
1/3 cup dry red wine
1- 28oz can crushed tomatoes
1 tsp Italian seasoning {I didn't have this, so used a mixture of basil, thyme, rosemary, and oregano}
Salt & Pepper
4oz mascarpone cheese
1 cup shaved Parmesan, divided
Chopped fresh basil

Instructions
1. Cook pasta according to directions and set aside.
2. Meanwhile, heat olive oil over medium high heat.  Add onion and saute until beginning to soften, about 5 minutes.  Add garlic, tomato paste, and red pepper flakes.  Cook 1-2 minutes until fragrant.  Add wine and scrape bottom of pan.  Once most of the moisture has bubbled off, add tomatoes and Italian seasoning.  Season with salt and pepper.  Bring to a boil, reduce to a simmer, and cover, leaving lid cracked, about 15 minutes.
3. Remove from heat.  Add mascarpone and 1/2 cup Parmesan and stir until melted.  Stir in pasta.  Serve with basil and more Parmesan.

Serves 4-6

adapted from Annie's Eats