11 January, 2012
Bowties with Sundried Tomato Cream SauceComments : 10 Posted in : Dinner on by : Chris Tags: Dinner, pasta, sauce
Pasta is a great go-to meal but, for me, it quickly gets boring when you are just serving it with marinara sauce. So to keep pasta night exciting we like to change things up now and then with this tasty, and simple, Tomato Cream* Sauce.
I say Cream* because while the original recipe called for heavy cream, we found using skim milk and thickening with some flour to result in a lighter, but just as “creamy”, sauce. We also use plain old sun dried tomatoes instead of sun dried tomatoes packed in oil. My philosophy is, cut calories where you can (without sacrificing flavor) so you can pack them on with dessert!
I’m sure with a philosophy like that I’ll make it far!
On a side note…
This side note is here because I am in love with these pictures Rachel took and I don’t want to eliminate one just so I don’t have to type more. So this side note is a complete break from the structure and flow of the previous two paragraphs, but I hope you don’t mind the stream of consciousness now coming.
Being unemployed is a lot of work. I’m beat. Besides dealing with all that paperwork the state has you fill out and job hunting, I’ve been ramping up my freelance work, feeling out if I can make it a full fledged business. I sat in my chair in front of the computer for the better part of the day.
But I’m not complaining. Both because I feel fortunate I can feel so busy and optimistic being unemployed, as I know many are not. I’m also not complaining because I am loving my time with Baby Boy (Rachel too!).
Baby Boy was feeling a little under the weather today, runny nose and all that. When he saw me after his midday nap he just wanted to be held by me and snuggle in the crook of my neck. I couldn’t resist him. I just held him and slowly walked around the house while he chilled, resting his head on my shoulder. Love.
I think going back to work is going to be very hard after all this family time.
Recipe adapted from: William Sonoma Pasta Cookbook