A Guilty Pleasure
I have a confession to make. Instead of Parmigiano-Reggiano on my pasta and red sauce tonight...I topped it with goat cheese. I blended it in and was in red and white sauce pasta heaven, and so healthy.
The sauce, thrown together by husband Scott
dried red pepper
I got involved and added more brown sugar, red pepper and basil and then..
The Penne, cooked al'dente...I had a brain storm.
I am loving the River Valley Goat Cheese and I'd picked up a tube at the Ballard Farmers Market. I put some on a spoon, scooped up some red sauce and tasted it. Nice.
When the "serve yourself dinner bell" rang I grabbed my bowl, spooned in some penne, topped it with sauce and a few dollops of goat cheese.
Sat down, mixed it up, took a bite and thought, "WOW, you are on to something here." So satisfying.