Bay Area Foodie

Have you ever made pasta in the same manner as a risotto? Well, here’s your chance. It’s the same concept except you substitute small pasta for the rice. The result is a slow cooked masterpiece and well worth the time it takes to prepare. The sauce was so rich and creamy I actually felt guilty eating it. It tasted as though I would put on 5 pounds once I finished. Mike and I probably should have eaten smaller portions with a salad instead of devouring the entire pan. Next time, oh yes, there will be a next time, I think I will use 1/2 the amount of cheese and add a little more tomato. I’m sure it will turn out just as good and I will have a clear conscience .

Step 1 - make Tomato Confit

Step 2,3 - brown the pasta and start adding stock

Step 4 - add tomatoes, cheese & herbs

Note: After checking the Chavrie Goat cheese label I see it’s not super high in fat but it sure tastes like it is…

Recipe link

Filed under: Main Dish, RECIPES Tagged: | cooking, Creamy Pasta with Tomato Confit and Fresh Goat Cheese, food, food and wine magazine, RECIPES, risotto