Creamy Macaroni with Sage
Contadina
Creamy Macaroni with Sage
Contadina
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1/2 pound elbow macaroni 1/2 tablespoon unsalted butter 2 tablespoons fine dry bread crumbs 1 1/2 teaspoons finely chopped fresh sage leaves 1/2 cup mascarpone cheese 1/2 cup freshly gated Parmesan (about 1 1/2 ounces) Directions: 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. Makes 2 servings.
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