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Heat the olive oil in a large, deep pan or Dutch oven over medium heat.

Carefully add the whole ripe tomatoes to the hot oil. Cook for 5-7 minutes, turning occasionally, until they begin to soften and blister.

Add the chopped red onion around the tomatoes in the pan. Press the garlic cloves directly into the pan over the onions using a garlic press. Squeeze in the tomato paste.

Cover the pan with a lid and let it cook for another 5-7 minutes, allowing the tomatoes to further soften.

Remove the lid. Using tongs, carefully peel and remove the skin from the softened tomatoes. Discard the skins.

Using a potato masher, mash the softened tomatoes directly in the pan, incorporating them with the onions, garlic, and tomato paste to form a rustic sauce.

Stir in the salt, black pepper, and dried Italian herbs. Add the shredded mozzarella cheese and stir thoroughly until the cheese is melted and combined.

Pour in the heavy cream and stir the sauce again until the cream is fully incorporated and the sauce appears creamy and light orange in color.

Add the cooked mafalda pasta to the pan with the creamy tomato sauce. Mix thoroughly until every piece of pasta is coated.

Serve the creamy tomato pasta in bowls. Garnish each serving with an additional sprinkle of shredded cheese and chopped fresh parsley.


Heat the olive oil in a large, deep pan or Dutch oven over medium heat.

Carefully add the whole ripe tomatoes to the hot oil. Cook for 5-7 minutes, turning occasionally, until they begin to soften and blister.

Add the chopped red onion around the tomatoes in the pan. Press the garlic cloves directly into the pan over the onions using a garlic press. Squeeze in the tomato paste.

Cover the pan with a lid and let it cook for another 5-7 minutes, allowing the tomatoes to further soften.

Remove the lid. Using tongs, carefully peel and remove the skin from the softened tomatoes. Discard the skins.

Using a potato masher, mash the softened tomatoes directly in the pan, incorporating them with the onions, garlic, and tomato paste to form a rustic sauce.

Stir in the salt, black pepper, and dried Italian herbs. Add the shredded mozzarella cheese and stir thoroughly until the cheese is melted and combined.

Pour in the heavy cream and stir the sauce again until the cream is fully incorporated and the sauce appears creamy and light orange in color.

Add the cooked mafalda pasta to the pan with the creamy tomato sauce. Mix thoroughly until every piece of pasta is coated.

Serve the creamy tomato pasta in bowls. Garnish each serving with an additional sprinkle of shredded cheese and chopped fresh parsley.
