2 16 oz jars CaJohns Salsa (Chipotle works great!)

1 1/2 cups Heavy Whipping Cream

1/4 cup Vodka

1/4 tsp dried oregano

1/4 tsp dried leaf basil

Grated Italian Cheese (Asiago, Romano, Parmesan)

1 Pound Fettuccini Pasta

( prepared according to manufacturer’s directions)

Place the jars of the salsa into high walled skillet and add the basil, oregano and vodka. Bring to simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often.

In a large bowl, place the prepared fettuccini. Pour sauce over pasta and toss, sprinkle shredded Italian cheese. Serve.


1 lb. Uncooked Orzo Pasta

2 jars CaJohns! Black Bean & Corn Salsa

1/4 cup CaJohns Gourmet Southwest Seasoning


Place Southwest Seasonings in water for pasta and bring to boil. Cook the orzo according to manufacturer’s instructions. Rinse & drain pasta with cold water to chill. Place in large bowl.. Add the salsa to the bowl and mix well. Chill, Serve.


1 Pound Box of Fettuccini Prepared as directed on package

2 Cups Heavy Cream

1/2 Cup of Dark Spiced Rum

3 Tablespoons of Butter

1 Cup Shredded Parmesan, Romano or Asiago Cheese

1 Cup of Your Favorite Heat Level of Jerk Marinade


Prepare Fettuccini as directed on the package. While the Fettuccini is cooking, melt the butter over a low heat in a large sauté pan (be careful not to burn it!). Add the heavy cream and whisk well. Turn up the heat to medium and add the Jerk Marinade and rum. Whisk well and continue until the mixture starts to reduce. When it has started, slowly add in the shredded cheese, being careful not to add it too quickly (it should melt as you whisk and thicken the sauce). When it has all been added, remove and cover the drained fettuccini. Serve as is, or topped with Jerked meat, veggies or seafood. This is wonderfully Rich! Enjoy!


1 pound of Orzo Pasta

2 Pounds of Ground Country Sausage

1-2 Bottles CaJohns Spiced Rum Barbeque Sauce


Cook the pasta according to the manufacturer’s instructions. While rice is cooking brown the sausage in a soup pot or high-wall skillet. When sausage is brown, add the barbeque sauce. Heat to simmer. When orzo is done cooking, drain and add it to the sauce stir. When the mixture is combined, remove from heat and serve. Serves 6-8


2 lbs of Ground Beef or Pork Sausage

6 Tablespoons CaBoom! Chili Fixins

1 lb. of Cooked Shell Macaroni

2 Cups Water

2 16 ounce jars CaJohns Picante Sauce

1 15 ounce jar of Cheez Whiz


Prepare ground meat in a large skillet and drain. Add the Chili Fixins’ and water. Simmer until the gravy is thickened, stirring occasionally. In a large bowl, fold in the Cheez Whiz to the cooked, drained macaroni and stir. Add the 2 jars of CaBoom! Picante Sauce and then stir in the prepared meat. It is now ready to serve, but if you wish you may spread in a casserole dish and bake for 10 minutes in an oven preheated to 325°.


2 16 oz jars Macioce’s Italian Salsa

(your choice of heat)

1 Pound Italian Sausage

(your choice of heat)

1 Pound Gnocchi

(Prepared to Manufacturer’s Directions)

2 Cups Mozzarella / Provolone Shredded Cheese


Remove Italian sausage from link, crumble into high-walled skillet and brown. Drain the grease and add the salsa to skillet. Heat to a simmer and hold at simmer for 10 minutes. Prepare gnocchi to the manufacturer’s directions. Drain gnocchi and place in a baking dish. Pour the salsa/sausage mixture over the gnocchi and stir into the dumplings. Cover with cheese and bake at 350° for 15-20 minutes or until cheese is browned to your liking. Remove from oven and let stand 5 minutes. Serve with toasted garlic bread.


2 cups uncooked elbow macaroni

1/2 cup butter

2 Tbsp flour

1 1/2 cup milk

1/2 cup CaJohns Chipotle Hot Sauce

2 tsp Fire Dust

1 1/2 cup shredded cheese (any kind you like)


Boil macaroni per manufacturer’s directions. Melt butter in a saucepan, stir in flour until smooth. Slowly add milk, hot sauce and Fire Dust. Stir constantly until it thickens. Place cooked macaroni in a casserole dish and pour mixture over the pasta. Stir in the cheese and bake at 350° uncovered for 30 minutes or until it bubbles.


Saute mushrooms in CaBoom! Taco Fixins and stir in before baking for a Southwestern twist!

Another idea: Steam veggies and stir in before baking.


4 Tbs butter

4 Tbs flour

6 cups goat milk

salt & pepper

8 jalapeños, seeded & finely diced

2 plum tomatoes seeded & diced

4 ounces Manchego cheese

4 cups cooked small pasta shells

In a heavy bottomed pot over a medium-low heat, melt the butter. Add the flour and whisk until a roux has formed. Do not brown the roux. Use a spatula to scrape the roux from the pan into a bowl and set aside. Pour the goat milk into the same pot And season with the salt & pepper. Reduce the milk by 1/3, and stir in the cooled roux. Whisk and bring to simmer. the sauce will thicken when a simmer is reached.. Add the jalapeños, tomato, Manchego, and pasta. Stir together and serve hot.