Sauce is an integral part of any pasta dish -- taking a neutral vessel like pasta noodles, and elevating them to, potentially, "best meal I've ever eaten" status. And you don't even need to toil ...
an Italian semi-soft cow’s milk cheese that melts well. A short pasta with contours or crevices for catching the creamy sauce works well — we especially like campanelle, with its frilly edges ...
Add the mascarpone and goat’s cheese to the pan and stir to melt, then add the provolone and parmesan and stir to melt. Take off the heat and keep the sauce warm. Meanwhile, cook pasta in salted ...