PASTA WITH MASCARPONE AND SAGE
Originally from Gourmet or originally from my neighbor's cousin in New York? I think it's a toss up! Anyway, it is a change of pace. We like to serve it with my famous Roasted Chicken, Recipe #222254 and a big Merlot! Enjoy.
Provided by Penny Stettinius
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 620.1, Fat 16, SaturatedFat 5.7, Cholesterol 22, Sodium 439, Carbohydrate 91.7, Fiber 4, Sugar 3.7, Protein 25.5
CREAMY MACARONI WITH SAGE
Categories Pasta Side Vegetarian Quick & Easy Parmesan Sage Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
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.
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
GNOCCHI WITH SAGE, MUSHROOMS & MASCARPONE
Make and share this Gnocchi With Sage, Mushrooms & Mascarpone recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 93.1, Fat 7.3, SaturatedFat 1.2, Sodium 4.7, Carbohydrate 6.7, Fiber 1.8, Sugar 0.8, Protein 2
PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER
The ultimate mashup! A magical pasta sauce with miso paste and brown butter. Works with any shape of pasta.
Provided by Stefan W
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
- Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
- Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
- Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
- Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 49.1 g, Cholesterol 62.2 mg, Fat 27.9 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 15.2 g, Sodium 625.6 mg, Sugar 2.9 g
EASY FRESH PASTA WITH SAGE BROWNED BUTTER
This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
- Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
- For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
- For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
- If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
- Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
- For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
- Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.
More about "pasta with mascarpone and sage recipes"
MASCARPONE PASTA | 15 MINUTE DINNER RECIPE - MOM'S DINNER
From momsdinner.net
4.9/5 (9)Total Time 15 minsCategory DinnerCalories 507 per serving
- Boil salted water and cook your pasta per package instructions.Pro Tip: place a measuring cup in your strainer/colander so you don't forget to reserve some of the pasta water.
- Meanwhile, in a large skillet over medium heat add the white wine, garlic, and lemon zest. Let it simmer for about 2-3 minutes. Pro Tip: if you prefer to not use wine you can sub chicken broth.
- Remove the pan from the heat and sprinkle in the parmesan cheese, salt, and pepper. Stir so the cheese melts into the sauce.
LEMON MASCARPONE PASTA WITH SAUTEED ASPARAGUS RECIPE | LITTLE …
From littlespicejar.com
PASTA WITH PESTO & MASCARPONE | TABLE&SPOON
From tablenspoon.com
PASTA WITH FRESH SAGE, GARLIC AND BUTTER - LYDIA-GERRATT
From lydiagerratt.com
CREAMY PASTA WITH BUTTERNUT SQUASH AND MASCARPONE CHEESE
From cookingwithmanuela.com
CREAMY MUSHROOM SAUCE WITH PAPPARDELLE PASTA - CUCINABYELENA
From cucinabyelena.com
19 CREAMIEST, DREAMIEST RICOTTA CHEESE RECIPES | SALON.COM
From salon.com
13 DELICIOUSLY GOOD SAVORY MASCARPONE RECIPES: SIDES, …
From cookingchew.com
10 BEST MASCARPONE CHEESE WITH PASTA RECIPES | YUMMLY
From yummly.com
MASCARPONE AND SAGE RECIPES (35) - SUPERCOOK
From supercook.com
MASCARPONE, ORANGE AND SAGE SPAGHETTI - MEIKE PETERS
From meikepeters.com
PASTA WITH MUSHROOM AND MASCARPONE SAUCE RECIPE - EAT SMARTER …
From eatsmarter.com
ITALIAN EASY: BAKED PASTA WITH SAUSAGE, MUSHROOMS, AND …
From seriouseats.com
MASCARPONE AND LEMON PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: SPAGHETTI WITH MASCARPONE, MEYER LEMON, SPINACH, AND …
From thekitchn.com
FETTUCCINE WITH SAUSAGE AND MASCARPONE - COOKING WITH NONNA
From cookingwithnonna.com
VEGETARIAN ONE POT PASTA WITH MASCARPONE TOMATO SAUCE
From gastronotherapy.com
ONE POT PASTA WITH TOMATO & MASCARPONE SAUCE - HAPPY VEGGIE …
From happyveggiekitchen.com
BAKED PASTA WITH MASCARPONE, SAUSAGE, & MUSHROOMS RECIPE
From italianfoodforever.com
PASTA WITH SAGE - BOSSKITCHEN.COM
From bosskitchen.com
SAUSAGE PASTA IN CREAMY TOMATO MASCARPONE SAUCE
From supergoldenbakes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST MASCARPONE PASTA SAUCE RECIPES | YUMMLY
From yummly.com
CREAMY GARLIC PASTA - GIRL GONE GOURMET
From girlgonegourmet.com
CREAMY GARLIC PASTA WITH MASCARPONE CHEESE - DELALLO
From delallo.com
CREAMY PASTA WITH BUTTERNUT SQUASH AND MASCARPONE CHEESE
From cookingwithmanuela.com
CREAMY SPAGHETTI WITH MARINARA & MASCARPONE RECIPE - RACHAEL …
From rachaelraymag.com
ARTICHOKE AND MASCARPONE RAVIOLI WITH BROWN BUTTER AND SAGE …
From pinterest.ca
PASTA WITH FRESH SAGE, OLIVE OIL, GARLIC, THYME FOR COOKING SIDES.
From thymeforcooking.com
MASCARPONE PESTO PASTA - AHEAD OF THYME
From aheadofthyme.com
15 MINUTE TOMATO AND MASCARPONE PASTA - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
BAKED PASTA WITH SAUSAGE, MUSHROOMS, AND MASCARPONE
From tasteasyougo.com
CREAMY SAUSAGE PASTA IN PUMPKIN, SAGE & MASCARPONE SAUCE
From therarewelshbit.com
GNOCCHI WITH SAGE, MUSHROOMS & MASCARPONE RECIPE
From pinterest.com
BEST MASCARPONE RECIPES | OLIVEMAGAZINE
From olivemagazine.com
7 GROWN-UP RECIPES FOR PASTA SHELLS
From ca.news.yahoo.com
CREAMY TOMATO AND MASCARPONE PASTA - THE CLASSY BAKER
From theclassybaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #eggs-dairy #pasta #american #cheese #dietary #comfort-food #pasta-rice-and-grains #taste-mood
You'll also love