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Tomato & Mascarpone Intenso Pappardelle with Roasted Vegetables

Tomato & Mascarpone Intenso Pappardelle with Roasted Vegetables

Oh so creamy, this pappardelle recipe is the home comfort pasta dish you've been looking for. Heroing Sacla' Tomato & Mascarpone Intenso and colourful roasted veggies, simply top with grated Mozzarella to serve, then grab a fork and tuck in.
Profile Serves: 4
Icon/Time On the table in: 45 mins
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Buon Appetito


2 courgettes, diced

2 aubergines, diced

2 red peppers, diced

1 small red onion, diced

1 tbsp. olive oil

Handful cherry tomatoes, halved

400g Cipriani pappardelle

1 jar Sacla’ Tomato & Mascarpone Intenso

1 ball mozzarella 125g

Sea salt & fresh black pepper to taste


1. Preheat the oven to 200°C/180°C fan. Add the diced courgettes, aubergines, peppers and red onion to a large roasting tin, toss with the olive oil and season with sea salt and freshly ground black pepper. Put in the oven and cook for 20-30 mins or until golden and tender. Add the tomatoes for the last 10 mins.

2. While that is cooking, add the pasta to a large pan of boiling water, cook for about 6-8 mins or as per pack instructions, drain and return to the pan. Heat the Tomato & Mascarpone Intenso gently then add it to hot pasta along with the roasted vegetables and toss to combine.

3. Divide up between plates and serve topped with grated mozzarella.

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