Tomato Mascarpone Prawn Pasta

This is comfort food that knows exactly what it’s doing. Creamy, tomatoey, gently spicy, and packed with juicy prawns, this pasta hits that sweet spot between indulgent and effortless. It’s fast, unfussy, and deeply satisfying, the kind of dinner you make once and then quietly add to your permanent rotation. Minimal prep, big flavour, and zero drama. Midweek pasta at its absolute best.

Tomato Mascarpone Prawn Pasta

This tomato mascarpone prawn pasta is rich without being heavy, creamy without being claggy, and bold without trying too hard. Sweet tomatoes, silky mascarpone, salty parmesan, a gentle chilli warmth, and perfectly cooked prawns come together in under 20 minutes. It’s proof that you don’t need a long simmer or complicated techniques to get serious flavour on the table.

The sauce is smooth, glossy, and comforting, coating every strand of pasta without drowning it. Mascarpone softens the acidity of the tomatoes and gives the whole dish a luxurious finish that feels restaurant-level, even though it’s built from very normal ingredients. The prawns are cooked separately so they stay juicy and tender, then folded back in at the end where they belong.

This is the sort of pasta you make when you want something impressive but cannot be bothered with a project. It’s equally good eaten off a plate at the table or out of a bowl on the sofa. No judgement, both are valid.

Why this pasta works so well

At its core, this dish is about balance. Tomatoes bring sweetness and acidity. Mascarpone adds richness and body without overpowering. Parmesan brings salt and umami. Chilli paste adds warmth rather than heat. Each element supports the others instead of fighting for attention.

Mascarpone is doing a lot of quiet work here. It melts smoothly into the tomato sauce, creating a creamy texture without the heaviness of double cream. That means the sauce feels indulgent but still light enough to eat a full portion without feeling like you need a nap afterwards.

Cooking the prawns separately is key. Prawns cook fast and overcooking them is the quickest way to ruin them. By giving them a quick sear and taking them out, you lock in juiciness and flavour, then reintroduce them gently at the end.

The pasta water ties everything together. That starchy liquid helps the sauce cling to the pasta, turning a good sauce into a great one. Skip it and you’ll still have dinner. Use it properly and you’ll have something far more polished.

Weeknight pasta done properly

This is the kind of recipe that exists for a reason. It uses ingredients that are easy to find, techniques that don’t require concentration, and timing that works after a long day. You can have this on the table in the time it takes to cook the pasta, and most of that time is hands-off.

It feels a bit fancy, tastes like you’ve made an effort, but doesn’t demand one. That’s the magic.

It’s also endlessly adaptable. Once you understand the structure, you can tweak it based on what you’ve got, what you fancy, or how spicy you’re feeling that day.

Equipment you’ll need

Nothing out of the ordinary.

A large saucepan for the pasta, a wide frying pan for the sauce, a colander, a mug for reserving pasta water, and a wooden spoon or tongs for tossing everything together. That’s it.

No blender. No oven. No specialist kit pretending to be essential.

Ingredients

200 g pasta
200 g raw king prawns
1 onion, diced
1 tbsp garlic paste
1 tsp chilli paste
1 tbsp tomato purée
400 g tin chopped tomatoes
100 g mascarpone
25 g parmesan, grated, plus extra to serve
10 g parsley, chopped

Oil, for cooking
Salt and black pepper

Simple, familiar, and all doing a job.

How to make it

Bring a large pan of well-salted water to the boil. Cook the pasta according to the packet instructions until al dente. Before draining, scoop out a mug of the pasta water and set it aside. Drain the pasta and leave it ready to go.

While the pasta cooks, heat a drizzle of oil in a wide frying pan over medium-high heat. Season the prawns generously with salt and pepper. Add them to the pan in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through. Remove them to a plate and set aside.

Lower the heat slightly and add a little more oil if needed. Add the diced onion to the same pan and cook for 5 to 6 minutes until soft and translucent. Take your time here. Soft onions build flavour.

Stir in the garlic paste, chilli paste, and tomato purée. Cook for about 30 seconds, stirring constantly, until fragrant. This brief cooking wakes everything up and removes any raw edge.

Add the chopped tomatoes to the pan. Season with salt and black pepper. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavours come together.

Lower the heat and stir in the mascarpone. Mix until fully melted and smooth. The sauce should now look glossy, creamy, and cohesive.

Add the cooked pasta to the sauce along with the grated parmesan and a splash of the reserved pasta water. Toss well to coat, adding more pasta water if needed until the sauce clings beautifully to the pasta.

Add the prawns back into the pan and gently stir to warm them through. They don’t need more cooking, just heat.

Finish by stirring through the chopped parsley and a final grind of black pepper. Taste and adjust seasoning if needed.

Serve immediately with extra parmesan on top.

Tips for best results

Salt your pasta water properly. It should taste like the sea. This is your only chance to season the pasta itself.

Do not overcook the prawns. The second they turn pink and curl, they’re done. Anything more and they’ll turn rubbery.

Let the tomato sauce simmer long enough to lose its raw edge. Eight minutes might not sound long, but it’s enough here.

Add pasta water gradually. You can always add more, but you can’t take it out.

Mascarpone should be stirred in over low heat. High heat can cause it to split.

Easy upgrades and swaps

Add a handful of spinach or rocket at the end if you want something green.

Swap chilli paste for fresh chilli flakes if that’s what you have.

Use rigatoni, linguine, or penne. Anything that holds sauce well works.

A squeeze of lemon at the end adds brightness if you want to cut the richness.

If you’re feeling indulgent, a knob of butter stirred in at the end doesn’t hurt.

Storage and leftovers

This pasta is best eaten fresh, but leftovers will keep in the fridge for up to one day.

Reheat gently in a pan with a splash of water or milk to loosen the sauce. Microwave works, but go low and slow to avoid overcooking the prawns.

Not ideal for freezing, the sauce can split and the prawns lose texture.

FAQs

Can I use frozen prawns?
Yes. Thaw them fully and pat them dry before cooking so they sear properly.

Can I use cream instead of mascarpone?
You can, but mascarpone gives a richer, smoother finish. If using cream, reduce it slightly to thicken.

Is this very spicy?
No. The chilli paste adds warmth rather than heat. Increase it if you like things hotter.

Can I make it dairy-free?
You can use dairy-free cream and skip the parmesan, but the flavour will be different. Still good, just not as rich.

What can I serve with it?
A simple green salad or garlic bread is more than enough.

Final word

This tomato mascarpone prawn pasta is fast, comforting, and properly satisfying. It’s the kind of recipe that saves you on busy nights but still feels like a win. Creamy, punchy, and balanced, it proves that good pasta doesn’t need hours or hassle.

Reliable, repeatable, and absolutely worth making again.