My Mascarpone Cream Sauce is simply the best! I don’t like to thicken pasta cream sauce with flour or cornstarch, so I find the Mascarpone is a great alternative to reach the desired creaminess adding subtle flavor. Savory, easy and quick to make. I use it for raviolis, gnocchi or penne pasta with veggies. Also, great as the base to make vodka sauce (just add the crushed tomatoes, onions and vodka). Mascarpone cheese is smooth and silky and tasty. I always have some in my fridge for this sauce as well as for tiramisu, lasagna or to simply serve with crackers and raspberry jam as dessert. This is one of my “mother sauces” that I make often. Je! Hope you like it too!
Enjoy!
Mascarpone Cream Sauce
Ingredients
3 tbsp butter
1 cup heavy cream
1 tsp fine sea salt
4 ounces mascarpone cheese
pinch of grated nutmeg
pepper to taste
Procedure
1. Melt butter over medium heat. Add heavy cream, mascarpone cheese, salt, nutmeg and pepper. Stir until melted. Allow to simmer until creamy consistency stirring occasionally. Serve immediately over favorite pasta or with your favorite dish. Sprinkle some fresh grated parmesan cheese on top.
If I want to make the vodka sauce what is the quantity on the vodka onion and crushed tomato based on this marscapone recipe.
hi barbara: funny you ask for this recipe since i will be posting the vodka sauce soon. here is my recipe:
Vodka Sauce
Ingredients:
2 tbsp extra virgin olive oil
3-4 large garlic cloves, minced or pressed (crushed)
28 ounces of canned san marzano whole peeled tomatoes (crush with your hands or puree) or you can buy the already crushed
1/4 cup vodka
2 tsp kosher salt
1 tsp sugar
1/2 cup heavy cream
pinch of red pepper flakes or pepperoncini (optional)
pepper to taste