Mascarpone cheese sauce with variations op. 1. (Prosciutto, Scallion, Tomato)

This is the first of many variations of using the Mascarpone cheese sauce. There are many more interesting recipes to come because this sauce is so flexible. This first one combines prosciutto, cherry tomatoes, and scallions. I learned this combination from the executive chef when I was trained at the Brick Hotel Restaurant in Newtown, PA. I was amazed and moved by this combination because I have only ever used scallions as an Asian flavor. I am sure this combination with my mascarpone cream sauce will make you amazed, too!

Mascarpone cheese sauce with variations op. 1. (Prosciutto, Scallion, Tomato)


(Recipe by:Chef Yasue Siewert)

Prep.: 5 minutes
Cook: 15 minutes

Makes 4 to 5 servings


4 cups any kind of short dried pasta
2 cups Mascarpone cheese sauce
3 oz prosciutto, cut into bite-size pieces
8 scallion, cut diagonal about ½ inch
10 oz (about 25 cherry tomatoes) cherry tomatoes, cut in half
1/8 tsp black pepper
2 tbsp grated Parmesan cheese


Warm the Mascarpone cheese sauce.
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite ("al dente"), stirring frequently to prevent the pasta from sticking together, about 8 minutes. Drain well (do not rinse).
Transfer the pasta to a large bowl. Add the sauce, prosciutto, scallion, cherry tomatoes, and Parmesan cheese, and toss to coat. Season to taste with salt and black pepper. Serve warm.

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