Just My Culinary Concoctions

That anything with goat cheese, is going to be good. I’ve made 3 recipes with goat cheese in them and they all rock. R-O-C-K. The addition to this simple pasta really gives it a totally different taste and texture while somwhat being able to taste the base flavors. So hard to explain, but if you trust me – try it. Please.

On another, far more depressing note, I’ve started my clinicals. 8-5, Mon-Fri. I’m learning stuff but… no one is breaking any bones from the times from 2pm – 5pm. Which leaves me bored. What do I take xrays of if no one is in the waiting room?

So, to pat myself on the back, I’ve decided I’m going to drive down to Key West and stay down there for a few days to get some photography days in. I haven’t been in some time and I’ve got the itch to go, take pics, relax, enjoy the Florida weather and not have to work 8-5.

I deserve it, don’t you think? Back to the recipe…

Speghetti in a Tomato Goat Cheese Sauce

1 medium onion, chopped finely
2 to 3 cloves of garlic, chopped
2 tablespoons olive oil
2 tablespoons butter
1/2 cup vodka
1 can tomato puree
1 cup heavy cream
Pinch of red pepper flakes
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
1 pound pasta
1 cup grate Parmesan cheese
4 oz. goat cheese

Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onions and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes.
Add in tomato puree and stir. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt, pepper, and Parmesan cheese.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick.
Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it, Stir in Parmesan cheese and Goat Cheese.
Pour mixture into large serving bowl.

Altered from P-Dub.