Pasta with Piquillo Peppers and Mascarpone

Boil the pasta according to package directions. Reserve some of the pasta water.

Peel and chop the spring onion or the shallot. In a pot, simmer it with olive oil. Add a little bit of the water from the boiled pasta. Sprinkle some salt and pepper and let it cook for 5 minutes more.

Add the tomato sauce, and let it cook another 2 more minutes.

Cut the piquillo peppers in thin strips.

In a bowl, mix the mascarpone, the piquillo strips, the serrano ham and the chives if you’re using any.

Stir together the tomato sauce and the pasta. Continue cooking for another 4 minutes.

And add the grated parmesan into the mascarpone mixture.

Mix both mixtures, the tomato and pasta together with the mascarpone.

Perfect for a weeknight dinner or for a weekend lunch, if you don’t want to spend hours cooking. Serve with a green salad as a side dish.