Fusilli with Mascarpone-Tomato Topping

I got back from work the other day, hungry and tired, so it had to be something quick and filling. This takes only a little longer than it takes for the pasta to be cooked al dente. Apologies about the quality of the one photo (smartphone handled ineptly) and assurances that it is no reflection on the dish...

What you need

• 400 g of fusilli (great shape for retaining sauce!)
• 1 medium onion, finely chopped
• 3 tblsp olive oil
• 3 cloves garlic either thinly sliced or pressed
• 1 tblsp Berbere (or slightly less tandoori masala) (see  http://www.congocookbook.com/sauce_recipes/berbere.html or order it from teeparadis.ch)
• 1 tsp dried chillies (optional)
• 350 g tomato passata or 4 tblsp tomato purée
• 2 tblsp Italian herbs
• 200 ml of mascarpone
• 1 bell pepper (not strictly in season but I had one kicking around, alternatively a couple of selery sticks), diced about ½ cm
• salt and pepper
• grated parmesan cheese or pecorino romano (to top)

What you do

1. Put the fusilli in boiling, salted water until they are al dente (not too soft!).
2. In the meantime, sauté the onion in hot olive oil
3. Add the garlic a little later (preventing it from going brown and bitter).
4. Dust with berebere, add the chillies (optional) and stir in the tomato (if you use tomato purée, you will need to add a bit of water or red wine).
5. Stir in the Italian herbs and the mascarpone.
6. Add the bell pepper or diced vegetables.
7. Season to taste with salt (or vegetable stock powder) and pepper and simmer till the fusilli are done.
8. Put the fusilli in an ovenproof dish and distribute the sauce over the top.
9. Sprinkle generously with (freshly) grated parmesan or pecorino and put under the preheated grill till the cheese gets crispy.

Together with a salad this makes a complete and filling meal.