This recipe can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

  • 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 grated 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.