Sandra and I make chicken pasta regularly, she prefers an Alfredo sauce, I always make a Rosé sauce. I came across this recipe online that uses roasted red peppers and gave it a whirl.

First step is to de-seed, cut and roast 2 large red peppers using the broil function on your oven.

Fry the thinly sliced onion in some olive oil.

The recipe calls for 2 large garlic cloves so judge yourself accordingly and to taste, I smashed mine before adding to the pan later.

With the skins blackened and bubbling, peel the red peppers then add them to the fried onion, along with garlic & chilli flakes. Caramelize onion then add cream and tomato paste, simmer for about 5-8 minutes.

Place contents of pan into a blender and blend until you get a smooth consistency. Next strain and press the sauce through a fine strainer to remove remaining large pieces.

Simmer sauce on low heat as you wait for pasta to boil.

The rest of the dish is your personal preference. I chose Fusilli pasta and fried chicken breast. You can substitute you favourite pasta and protein, perhaps a couple smoked chicken breast instead.

The final ingredient is some shredded Pecorino Romano cheese, you can also substitute Parmesan or your favourite cheese. This sauce is pretty easy to make and is delicious, no more bottled rosé sauce for me!

Cheers, MIKE

Copyright © 2011 Michael Smith