Smokehouse Pasta Recipe

Cook the Pasta

In a large pot, bring salted water to a boil. Add the campanelle noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Sauté the Vegetables and Meat

In a large skillet over medium heat, add the bacon bits and cook until crispy, about 5 minutes. Remove the bacon and set aside, leaving the drippings in the skillet.

In the same skillet, add the diced onions and sliced mushrooms. Sauté until the onions are translucent and mushrooms are tender, about 5-7 minutes.

Add the tender filet bites to the skillet. Cook for 3-4 minutes until browned on all sides. Stir in the chopped artichoke hearts and cooked bacon. Mix well and remove from heat.

Make the Creamy Sauce

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a roux.

Gradually pour in the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes.

Stir in the smoked Gouda cheese, salt, black pepper, garlic powder, and paprika. Mix until the cheese is fully melted and the sauce is creamy.

Combine Ingredients

In a large mixing bowl, combine the cooked pasta, sautéed meat and vegetables, and the creamy smoked Gouda sauce. Toss gently until everything is well coated.

Serve immediately, garnished with fresh herbs or additional cheese if desired.