Creamy tomato and marscapone pasta


Got laryngitis from shouting ‘didDA’ too much? What you need is a soothing, creamy, tomato pasta sauce.

Serves 1.5-2.5

1 shallot (I used the white of a massive spring onion), chopped

Glug olive oil

1 large tomato, chopped

300ml passata

100g marscapone

1/2 teaspoon brown sugar

1/2 teaspoon sea salt

Fry the onion gently in olive oil till translucent, then add the chopped tomato, salt, sugar and passata and cook for around 10 minutes (while your pasta’s cooking). Stir in the marscapone and serve with a pasta like fussili, which will hold onto the sauce and can be grabbed easily by a chubby hand.

Watch as your baby eats half and throws the other half on the floor, piece by piece, while fixing you with a cold, unblinking Sopranos stare.