The ingredients from the pantry inventory:  farfalle pasta (bowtie), alfredo sauce, a can of quartered artichoke hearts and crumbly sausage.

The idea:  brown the sausage and then mix all the stuff together after cooking and bake (to take the jarred alfredo sauce taste out of the alfredo).  Unfortunately the alfredo sauce surprised me with a use by date of January 2012.  I wasn’t willing to tempt fate.

The solution:  cook other ingredients as planned and assemble with goat cheese and parmesan (found in the fridge).  It worked out pretty well and I’m only slightly irked that the alfredo sauce expired under my watch.