What Meat Goes with Tomato and Mascarpone Sauce? (9 Meats)

You’ve got your pasta.

You’ve got your tomato and mascarpone sauce.

But what meat goes with this delicious combination?

Look no further!

I’ve got 9 meats that will perfectly complement your sauce.

So, whether you’re looking for something light or something a little more hearty, there’s an option for you.

See Also: What To Serve With Venison Casserole? 10 Best Sides

What Meat Goes with Tomato and Mascarpone Sauce?

Some of the most common meats to pair with a tomato and mascarpone sauce are chicken, pork, and beef. This particular sauce goes well with grilled or roasted meats.

Still looking for ideas?

Then keep scrolling!

Here are 9 kinds of meat that go with tomato and mascarpone sauce:

1. Chicken

Chicken is lean, versatile, and takes on the flavor of whatever it’s cooked with.

In this case, the chicken would take on the flavors of the tomato and mascarpone sauce, making it a delicious and easy addition to your dish.

Here are 3 tips for using chicken in your pasta dish:

• Season the chicken with salt, pepper, and Italian seasoning before cooking.
• Cook the chicken in a pan with some olive oil until it’s golden brown and cooked through.
• Add the chicken to your pasta dish when you’re ready to serve.

2. Shrimp

Shrimp is one of the most popular seafoods in the world, and it’s no wonder why.

It’s versatile, easy to cook, and goes well with a variety of flavors.

When it comes to pairing shrimp with pasta, I like to keep things simple.

A light tomato sauce with a touch of mascarpone is the perfect complement to succulent shrimp.

Here are 3 things to keep in mind when pairing shrimp with pasta:

• Choose a pasta shape that will capture the sauce. I recommend something like shells, rigatoni, or penne.
• Don’t overdo it on the seasoning. A little salt, pepper, and garlic is all you need to bring out the natural flavors of the shrimp and tomato sauce.
• Use fresh ingredients whenever possible. This dish is best enjoyed with freshly cooked pasta and succulent, plump shrimp.

3. Beef

Beef is great in tons of recipes, but it’s especially delicious with a tomato and mascarpone sauce.

This is because the beef brings a richness and heartiness to the dish that can’t be replicated with any other type of meat.

Here are some tips for cooking with beef:

• If you’re using ground beef, make sure to cook it until it’s well done. Ground beef can harbor bacteria that can make you sick, so it’s important to cook it thoroughly.
• Beef tenderloin is a great cut of meat for this dish because it’s very lean and won’t overpower the other flavors.
• If you want to add some extra flavor to your dish, try browning the beef before adding it to the sauce. This will give it a nice flavor that will complement the other ingredients.

4. Salmon

Salmon, pasta, and tomato is a classic combination for a reason.

The fatty fish pairs perfectly with the acidity of the tomatoes and the creaminess of the mascarpone.

I like to add a bit of garlic and some crushed red pepper flakes to really bring out the flavors.

5. Tuna

Tuna is great if you want to add some protein to your dish but keep it light.

The fish pairs nicely with the creaminess of the sauce and the acidity of the tomatoes.

Here are 3 things to keep in mind when cooking tuna:

• Tuna is best when cooked rare or medium-rare. Overcooking it will make it dry and tough.
• Make sure to season the tuna well before cooking it. The fish has a mild flavor, so you’ll need to add some salt and pepper to really bring out the flavors.
• When pan-frying or grilling tuna, don’t move it around too much. Let it cook on one side until there’s a nice sear, then flip it over and finish cooking.

6. Turkey

Turkey is sort of like chicken’s more flavorful and juicy cousin.

It’s a great source of lean protein, and it takes on flavors well, making it a great option for dishes like this one.

When cooking with turkey, there are a few things to keep in mind:

• First, turkey is best cooked slowly over low heat to prevent it from drying out.
• Second, since turkey is such a lean meat, it’s important not to overcook it or it will become tough.
• And finally, be sure to let your turkey rest before carving or serving, as this will help keep all the juices in the meat.

7. Lamb

Lamb has a grassy, well-balanced, and robust flavor that can stand up to the strong flavors of tomato and mascarpone.

When choosing a lamb for this dish, look for one that is well-marbled with fat—this will ensure that the meat is juicy and flavorful.

Additionally, be sure to cook the lamb until it is medium-rare or medium; any longer and the lamb will become tough and dry.

3 Things To Keep In Mind When Cooking Lamb:

• Look for well-marbled cuts of lamb for the best flavor and juiciness.
• Be sure not to overcook the lamb or it will become tough and dry.
• Pair lamb with other robust flavors like tomato and mascarpone to create a delicious dish.

8. Duck

Duck has a rich, gamey flavor that pairs well with bold sauces like tomato and mascarpone.

When cooking duck, there are a few things to keep in mind.

• First, duck is a fatty meat, so it’s important not to overcook it.
• Second, because of its fat content, duck skin should be crisp and well-rendered before eating.
• Finally, duck goes well with sweet and savory flavors alike, so don’t be afraid to experiment with your favorite ingredients.

Recommended Pairings: Cherry sauce, orange sauce, figs, apricots, potatoes

9. Venison

Venison is a festive-tasting meat that is perfect for a winter pasta dish.

This rich and earthy meat pairs perfectly with a tomato and mascarpone sauce, and can be cooked in a variety of ways.

When cooking venison, there are three things to keep in mind:

• Venison is best cooked medium-rare to medium. Any more than that and the meat will start to dry out and become tough.
• Be sure to remove any silver skin from the meat before cooking, as this can make the venison chewy.
• When searing venison, be sure to use a hot pan so that you get a nice crust on the outside of the meat.