6-23-17 Rigatoni with butter-sage sauce

Preparing dinner could not be any easier. Once again we are taking advantage of the porch garden, tonight focusing on the vibrant sage plant at the top of the steps.

INGREDIENTS: 

1.     Rigatoni – we use about ¼ to 1/3 lb. for 2 (almost any pasta will do)

2.     Butter – about 3-4 tablespoons

3.     Fresh sage – about 15 leaves

4.     Parmigiano cheese – about ¾ cup

5.     Salt & pepper to taste

PROCESS:

While the pasta is cooking heat the butter over medium heat until it just begins to brown.  Add the sage and turn the heat to low.  When the leaves have wilted remove from the heat.  When the pasta is ready, add the pasta to the pan with the sauce, along with about ½ cup of the pasta water.  Mix in the cheese and cook over low heat for 2 minutes. 

COMMENTS:

We enjoyed the unique flavor of the sage.  I will do this again, but with lighter pasta, perhaps penne, or spaghetti.  The rigatoni was too “heavy” for this sauce.  If you have access to fresh sage I urge you to try this.

10-3…Spinach linguine in a cheese and butter sauce

I returned home today after a 5-day visit with family and friends in MD, NJ, and DE., and am looking forward to resuming my pasta making/cooking ways. Although I made pasta at my daughter’s house last night, with a lot of help from grandson Leif, I’m not considering that part of my “official” pasta quest.



After spending most of the day in airports and planes I’ve opted for a very simple dish tonight…pasta in a butter-cheese sauce.

INGREDIENTS:

Mascarpone cheese
Parmesan cheese
Gorgonzola cheese
Butter
Fresh spinach

PROCESS:

While the pasta is cooking mix equal amounts of mascarpone and grated Parmesan cheese in the serving bowl. Add butter and a small amount of Gorgonzola or blue cheese. Mix well and add the pasta to the bowl and mix well, adding pasta water if needed.

Patience made the astute suggestion that the pasta be served on a bed of fresh baby spinach leafs…which added to the delightful flavors of the dish.