I made a pasta sauce that is much too thick. Is there any way I can thin it out and use it for something else?

I followed a recipe to make a sun dried tomato pasta sauce with gouda cheese. I should've read the reviews first, but I didn't because I'm an idiot. The recipe had me make a roux, add milk, and then add the sun-dried tomatoes and 8 ounces of gouda cheese after the milk had thickened up a bit. I had a feeling that 8 ounces were too much, so I used six. Still too much. The sauce is really thick and ridiculously rich. The taste itself is exactly what I was looking for, though, and I would hate to waste it. Is there anything I can do with it to thin it out and make it not so rich?

bon appetit