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Spicy Creamy Tomato Sauce

Spicy Creamy Tomato Sauce

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A spicy, creamy tomato sauce with chili, basil, and mascarpone cheese.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet


  1. Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.
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I used 1 tsp. crushed red pepper flakes instead of the red chile pepper, 1 tsp. dried basil instead of fresh, 1/4 cup mascarpone cheese instead of 2/3 cup, and I threw in a pound of cooked shrimp at the end -- delicious indeed! Will definitely make it again.


My fiance and I loved this recipe! I used crushed red pepper flakes instead of fresh red chile pepper and added twice the amount because we love our food a little spicier. Also, I sadly cut the amount of onions by half thinking it'd be too onion-y, but should've just used the original amount in retrospect. I didn't have basil on hand, but the sauce came out just as tasty! I added Polska Kielbasa to the sauce, and it was very complementary with the textures and flavors of the sauce. This recipe is delicious with garlic bread or knots!


This was a very tasty pasta sauce! I didn't have any fresh red chili pepper, so I added 1/4 tsp of red pepper flakes instead. It gave the sauce a nice kick! I topped penne with it, sprinkled fresh chopped italian parsley for a dash of color and grated fresh parmesan on top before serving. Nice flavor!