California Central Coast Recipes

Creamy Tomato and Goat Cheese Sauce with Spaghetti

I love this dish and most of my girlfriends do too. My husband likes this but calls it more of “a chick dish.” He just doesn’t understand how the complexities of food flavors affect the "female palette and how we respond to “comfort food.”

So if you want to impress your husband or boy friend with a "manly dish" this is probably not it! Better try something like Chicken Saltimbocca or Sausage Risotto ©2017, Creamy Tomato and Goat Cheese Sauce with Spaghetti
Preparation time: 10 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


3 Tablespoons Extra- virgin olive oil
3 cloves garlic , finely chopped
1 28 ounce can of tomatoes , drained and chopped
1 pound spaghetti pasta
1/4 teaspoons red pepper flakes
5-1/2 ounce domestic goat cheese , broken into small chunks
1 cup Italian Parsley , chopped
Black pepper , freshly cracked

Preparation Directions.

1 Heat the olive oil in large non-reactive saucepan over Medium-low heat. Sauté one minute or so until garlic starts to turn lightly golden and is fragrant.

2 Add the tomatoes and stir. Simmer over Medium-low heat until the sauce thickens- about ten minutes. Add the parsley and stir to combine it with the sauce

3 Add the goat cheese to the tomato sauce. Turn the heat to Low and stir the sauce until the goat cheese melts and the sauce is smooth and creamy.

4 Meantime, cook the spaghetti in boiling salted water until al dente or according to the pasta package. When done, drain the pasta well and toss with the sauce. Serve immediately on dinner plates with extra parsley on top of each for garnish and with fresh grated Parmesan.

Wine and Food Pairing and Serving Suggestions.

A salad and a light red wine is all you need to finish this off.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind