Ingredients
3 tbsp. olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
Salt and pepper
3 tbsp. sun-dried tomato paste
1 tbsp. Calabrian chile paste or 1 tsp. crushed red pepper
1 ½ tsp. (about 1/2 palmful) dried oregano
1 tsp. (about 1/3 palmful) smoked paprika
½ cup sweet (red) vermouth or vodka
1 tbsp. aged balsamic vinegar
1 can (28 oz.) chopped or crushed Italian San Marzano tomatoes
1 lb. spaghetti
1 cup mascarpone cheese
Grated Pecorino-Romano, for topping
Torn fresh basil leaves, for topping
Directions
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
In a large deep skillet, heat the oil, three turns of the pan, over medium to medium-high. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic; season with salt and pepper. Stir the onion and garlic until aromatic, about 1 minute. Add about 1/2 cup water and cook, stirring often, until absorbed, 3 to 5 minutes. Add the tomato paste, chile paste, dried oregano, and paprika and stir until blended, about 1 minute. Add the vermouth and cook until absorbed, about 1 minute. Stir in the vinegar, then the tomatoes. Bring to a bubble. Reduce heat to low. Let the sauce simmer while you cook the pasta.
Step 3
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the pasta.
Step 4
Stir the mascarpone into the sauce. Add the pasta and toss. Add some of the reserved cooking water if the pasta is dry. Toss the pasta until coated well, about 1 minute. Top the pasta with Pecorino and basil.