Easy Sauces with Mascarpone
The other night, we needed a quick meal so we decided on pasta, but I was tired of Barilla’s reliably tasty tomato sauces. I hunted around the pantry a while before realizing that in my refrigerator I actually had both pesto and mascarpone left over from an Italian-themed birthday dinner we hosted several weeks ago. I figured they’d be excellent parties to a simple sauce.
I don’t have the proportions down right, but mascarpone’s intensely neutral flavor, pure creaminess, and meltability makes a perfect base for a cream sauce. Plus, mascarpone has a shelf life of 60 days, so it’s more convenient than maintaining a supply of cream in the fridge for the occasional sauce.
I’m aware of at least three brands of kosher mascarpone commonly available in Boston-area stores: Vermont Butter & Cheese Company’s certified by Kof-K, BelGioioso’s certified by the CRC, and Polenghi’s certified by the OK.
After Pesach, I’ll work on an actual recipe to post here, but in the meantime, put a dollop on your hot pasta and mix in with pesto, or smoked fish, or some interesting combination of herbs and spices. Of course, report any surprising results!