Fettuccine with Spicy Four-Cheese Rosa Sauce

I haven't posted in a shamefully long time. But sometimes life happens, right?

Much has happened in the past few weeks. The little man recovered from his pneumonia, but then his eardrum ruptured. All is well now, and it's hard to believe that he's 6 months old. He's almost sitting on his own, is on the verge of crawling, and grabs at everything in sight. He sleeps about 11 hours a night, loves chocoalte ice cream and graham crackers, and hates mashed potatoes.

He also loves playing, which is why I haven't been doing as much blogging. I have, however, become an expert at the stacking rings, and I sing a mean Itsy Bitsy Spider.

And in other good news, I recently won the giveaway on Moogie & Pap, and I won a Cuisipro Herb Keeper from Foodbuzz. I'm on a roll!

Speaking of Foodbuzz, I also received two jars of Bertolli pasta sauce, as part of the Foodbuzz Tastemaker Program. One of them is the new Four Cheese Rosa sauce, which I used with our supper this evening.

The hubby and I aren't huge fans of cream or Alfredo sauces, but we do like them if they're spicy. So I threw in a few teaspoons of Creole seasoning, and served the sauce with grilled andouille sausage and veggies. The sauce tasted very similar to the homemade sauce I use in my Spicy Chicken and Sausage Alfredo, but with the ease of just opening a jar. Which, of course, gave me more time for a few extra rounds of Pat-a-cake after supper.

Fettuccine with Spicy Four-Cheese Rosa Sauce

Serves 4

1 jar Bertolli Four Cheese Rosa sauce

2 tsp. Creole seasoning, to taste (recommend Tony Chachere's)

6 shakes Tabasco sauce, to taste

1 large red bell pepper

1 medium zucchini

1 red onion

Olive oil for drizzling

Salt and pepper

4 andouille sausages

12 oz. cooked fettuccine

1. In a small saucepan, heat pasta sauce over medium heat until it's smooth and heated through, about 4 minutes. Stir in Creole seasoning and Tabasco sauce, to taste. Reduce heat to low. Cover and simmer.

I added both Creole seasoning and Tabasco because I thought the sauce still needed some kick, but more Creole seasoning might make it too salty. (The sauce obviously has a lot of cheese, which is already salty.)

2. Cut veggies into large pieces and sprinkle with olive oil, salt, and pepper.

3. Grill veggies and andouille over medium heat until cooked to desired doneness.

4. Cut veggies and andouille into bite-sized pieces.

5. Serve hot fettuccine with pasta sauce. Add andouille and veggies.

Serve as is, if you're the hubby.

Mess it all up, if you're me.