Anyway, Kevin had a great recipe posted last week that I had to make. It looked delicious and easy, and spole to my craving for creamy pasta. The recipe is for Roasted Red Pepper and Goat Cheese Alfredo Pasta and you can find the original recipe Here.
As I usually do with new recipes, I tweak them to suit my own tastes. In this case I left out the basil but added a dash of cayenne (my favorite spice!) and a dash of granulated garlic (in addition to the fresh). Also, instead of pureeing the sauce like the original recipe calls for I left the sauce as is and mixed it with the pasta (although next time I will puree it, I just made the recipe later at night and didn't want to pull out the food processor and wake anyone up). The other thing I did differently was reserve about 1/2 an ounce of the goat cheese to sprinkle on top when serving (and I liked this step so I think I'll stick with it).
Here is my version of Kevin's recipe, it's sweet, tangy, creamy, spicy, and just delightful as a pasta dish in general.
Goat Cheese & Red Pepper Fettucine