Pasta with Tomato Cream Sauce

I was about to spin this recipe as a good end of the summer dish. Then I realized that it’s almost October. Not so much summer anymore. When the hell did that happen?? (sidenote, I’m incredibly excited about October. Three concerts this month!!!!)No worries, I have plenty of fall recipes in my queue already (think apple pie and pumpkin bread). I love autumn for two primary reasons: scarves and comforters. My scarf collection is very large and awesome and cozy. I pulled out my comforter last night and my sleep last night was also very cozy. Anything that encourages coziness as the weather cools off makes me happy.

So a week and a half ago (even last week really) summer was still clinging on desperately in the form of 90° weather. I certainly did not feel like making fall-like dinners.

This pasta is easy and yeah, you have to have the stove on, but not on the kind of heat that heats up your kitchen.You most likely have everything you’ll need in your cabinets and fridge now.

It’s kind of a pumped up pasta with tomato sauce. And by pumped up, I mean awesome. And isn’t everything from Ree, the Pioneer Woman? Sexy cowboys, adorable kids, delicious food, and horses. Yes. Please.

OK, so make this pasta for dinner one night during the week. And, as usual, I used soy milk, but clearly, as the word “cream” is in the title, you can sub in cream.

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