Ingredients:
500 g ripe tomatoes,
50 g butter, 1 crushed garlic clove,
2 tbsp. spoons of tomato puree,
5 tablespoons. spoonfuls of mascarpone cheese,
1/2 teaspoon ground chili peppers,
12 leaves of fresh basil,
400 g of pasta-tubules (rigatoni),
6 tablespoons. spoons and 1/2 tbsp. spoons (optional) grated Parmesan cheese.

Method:
Put the tomatoes in a bowl and pour boiling water.

After 30 seconds, remove, peel, remove seeds and chop the flesh. Heat oil in large frying pan, add garlic, and there wait until it is tender. Polozhitv tomatoes and pan to extinguish it, stirring occasionally.

Pour into pan, tomato puree, cook together 2 minutes, then mix in mascarpone cheese.

Bring sauce to a boil, season with chili and salt. Pour the sauce into a bowl, put in a basil and keep warm. Cook rigatoni in boiling salted water to keep them elastic.

Drain, put the tube in a bowl with the sauce and mix well. Sprinkle with Parmesan cheese and stir again. Part of parmesan submitted separately.

Notice.
Prepare the sauce is very simple, but the result will surprise you - most importantly, due to a combination of tomatoes and mascarpone cheese. Rigatoni pasta penne can be replaced (feathers).

Rigatoni with mascarpone cheese