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

olive oil
onions
garlic
carrot
canned tomato's
Kalamata Olives
dried basil
dried red pepper
brown sugar

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.