Pasta With Mascarpone And Sage Recipes

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Steps:

• Cook the pasta according to package instructions.
• To a medium-hot skillet, heat olive oil and add bread crumbs, sage, garlic and salt and pepper to taste and saute for about 3-4 minutes.
• In a large bowl stir together mascarpone and Parmesan and add pasta and toss.
• At this point you might want to salt and pepper again.
• Sprinkle the bread crumb mixture over the pasta as it is served.

Steps:

• Heat the oil, add the shallots and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for a further 5 - 6 minutes, stirring occasionally until golden. Stir in the sage, mascarpone and seasoning to taste.
• Meanwhile, bring a pan of lightly salted water to the boil and cook the gnocchi following instructions on the pack. Drain, reserving approximately 3 tablespoons of the cooking liquid and place the gnocchi in a serving dish.
• Stir the reserved liquid into the sauce, pour over the gnocchi and serve straight away garnished with fresh sage leaves and parmesan shavings.

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.
• While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.
• Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.