“Gouda” Cajun Pasta


1 package Rustichella Cavatelli
1 jar Carfagna Vodka Sauce
1/2 lb grilled chicken strips, Streb’s Smoked Sausage, sliced, or diced Hot Capicolla (Optional)
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1/2 small sweet onion, julienned
1 oz. Carr Valley Goat Butter
3 tbsp. cajun seasoning
2 oz. Big Ed’s Serrano Gouda, Shredded

Cook pasta according to direction and drain. Melt butter in a pan. If using meat, add it now, cooking until heated through and slightly browned. Add onion and peppers and sautée until slightly soft, then stir in 1/2 of the Cajun seasoning. Add the pasta and sauce to the same pan, add remaining seasoning and heat through. Serve with Big Ed’s Serrano Gouda scattered on top.
Makes 4 servings


From The Greater Gouda:

Rustichella Cavatelli
Bove’s Vodka Sauce
Streb’s Smoked Sausage or Hot Capicolla, if desired
Carr Valley Goat Butter
Big Ed’s Serrano Gouda

From the farmer’s market or grocery:

Yellow and red bell peppers
Small sweet onion
Cajun seasoning