This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.