Roasted Grape Mascarpone Pasta Sauce

by valentina on January 19, 2012

I could not be more excited to share this recipe with you!

Okay, remember the grapes we marinated in wine last week?  Well, if you haven’t eaten all of them, you can roast them (yup, you heard me right — roast them), to use in this amazing pasta sauce — along with their marinade!

(If you did eat all of them, no biggie, just make them today and you’ll be ready to cook this sauce over the weekend, or check my note at the bottom for quick alternative.)

This sauce is rich, creamy, sweet, and bursting with flavor!  And it’s divine melting over wide, flat noodles!

I know since you learned that National Soup Swap Day is this Saturday, you might be busy making soup this weekend, and you should be — however, there’s more than one night in the weekend, and you will absolutely wow your guests (or yourself ;-) ), with this pasta!

So . . . just do it!

Recipe
Serves 4 to 6
Total Prep and Cooking Time: 25 minutes

About 8 ounces of your favorite pasta
Olive oil for the baking sheet and sauté pan
2 cups Wine Marinated Grapes
2 cups thinly sliced red onion
2 tablespoons roughly chopped fresh sage
1/2 cup marinade from the Wine Marinated Grapes
8 ounces Mascarpone
1 tablespoon balsamic vinegar
1/4 cup pasta water
Sea salt and freshly ground black pepper

Cook about 8 ounces of your favorite pasta, and when you drain it, be sure to reserve about 1/4 cup of the pasta water! Set it aside.

Preheat the oven to 400 degrees F, and coat a baking sheet with olive oil.

Strain your Wine Marinated Grapes, being sure to save the marinated liquid!  Measure 1/2 cup of the marinade and set it aside.  Place 2 cups of the grapes on the olive oil-coated baking sheet, sprinkle with salt, and generously season with the pepper.

Place the baking sheet in the preheated oven and roast the grapes until they are sizzling and beginning to brown, about 10 minutes.

Meanwhile, coat a large sauté pan with olive oil and place it over medium-high heat.  Add the onions and cook until they are soft and beginning to caramelize, about 10 minutes.  Add the sage and cook until it’s very aromatic, about 30 seconds. Deglaze the pan with the reserved 1/2 cup of the wine marinade, and over low heat, stir in the Mascarpone.  Once it’s blended, add the balsamic vinegar and reserved pasta water.

Season the sauce to taste with salt and pepper.

Timeline:
30 minutes ahead: Make the pasta.
25 minutes ahead: Roast the grapes and begin making the sauce.
This is a recipe that’s best when it’s made as close to serving time as possible.

Print recipe.

Notes:

The prep and cooking time does not include the time it will take to marinate the grapes — you can do this well in advance — a week ahead!  Or, you can skip this step by roasting the grapes with the olive oil, salt and pepper, and then use 1/2 cup dry white wine to deglaze the pan.  (I highly advise marinating if you can swing it.)

Since pasta water is starchy, it adds extra body to the sauce.

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{ 6 comments… read them below or add one }

Dina January 24, 2012 at 12:59 am

Mamma Mia Che buono!!! This looks amazing!!!

Reply

valentina January 25, 2012 at 7:03 am

Aww, thank you, Dina. (It is!)

Reply

Lisa Davis February 1, 2012 at 6:06 pm

Is that parpadelle you used? And what dry white wine do you use to marinate the grapes?

Reply

valentina February 1, 2012 at 6:17 pm

These are just wide egg noodles — Parpadelle would be absolutely perfect! I used a white Bordeaux that I had on hand. As long as you don’t use a wine that’s too sweet, it will be delicious! :-)

Reply

Rob June 28, 2012 at 4:00 pm

I adapted your recipe to a pizza: grapes, balsamic red onions, roasted chicken, and brie cheese. It was excellent, as were the marinated grapes on their own.

Reply

valentina June 29, 2012 at 5:16 am

Rob, that sounds fantastic! What a great creation! So happy the grapes were a hit! :-)

Reply

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