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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from The New Complete Book Of Pasta. I haven't made it yet, but it sounds wonderful. So I want to keep it saved here for a later date. Ingredients:
1/4 lb butter |
1/4 lb mascarpone |
1/2 cup heavy cream |
1 1/2 ounces brandy |
2 tablespoons mild tomato sauce |
12 walnuts (coarsely chopped) |
1 cup grated asiago cheese or 1 cup parmesan cheese |
12 ounces penne pasta (cooked al dente) |
salt & freshly ground black pepper |
3 tablespoons chopped italian parsley |
Directions:
1. Start the pasta.
2. In saucepan over medium heat, melt the butter, then mascarpone.
3. Stir in the cream, brandy, tomato sauce and walnuts.
4. Remove from heat.
5. Once pasta is cooked, set the cheese sauce back on low heat.
6. Add cooked pasta and toss with sauce.
7. Sprinkle with half the grated cheese and season with black pepper.
8. Toss again and taste for seasoning.
9. Add Salt.
10. Toss again.
11. Serve in hot bowls and garnish with parsley and rest of the grated cheese.
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