Serves 6 to 8

Note: Baker recommends using any pasta with ridges to catch the sauce. She enjoys serving the finished dish with a vegetable side and fresh, crusty bread to soak up any extra sauce.

1 7.1-ounce jar Chevoo
1 pound farfalle or fusilli pasta
1 tablespoon olive oil

Bring pot of salted water to boil and add 1 tablespoon olive oil. Cook pasta al dente and drain, but do not rinse as residual starchy water left on pasta helps to bind sauce.

Toss pasta back into same pot; add Chevoo. The jar of Chevoo contains 1-ounce cubes fresh goat cheese marinated in olive oil infusion with pink peppercorns. When mixed with pasta, cubes of cheese will break down and combine with oil to form a rustic sauce.

Tip: You also can stir cheese and oil together in jar to break down before adding to pasta.