Spicy Pasta with Roasted Pepper Sauce

I changed jobs this year.  Actually changed!  I’ve done the same type of work for more than 37 years and decided it was time for a change.  Now before you get too excited for me (yea) I still work closely with laboratories, I just don’t work in the lab anymore.  It is a very nice change. 🙂

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With that change came a reduction in stress and more time to do the things that matter most to me: my family, my friends, my home and my kitchen… Yes!  My kitchen.  No, not a remodel, just time to explore recipes again.  Find some new dishes to try and find one I did. (Why did I just hear Yoda in my head?)

This is a pasta dish that you can have the sauce and veggies ready in about the same time as getting the pasta cooked.  Simple to make and tastes really good.  My family gives this a 9 out of 10!

The recipe calls for making my own roasted peppers.  I have found some very good roasted peppers ready to use.  And since I was going to puree them into the sauce-why not?  The sauce is kind of a fusion of Asian and Italian flavors, not too much in either direction, but the flavor is great.  Roasted red pepper is the main one, with some sweet chili sauce, sesame oil, garlic, and just a bit of ginger.  Top it with sauteed grape tomatoes and onions.  I also added grilled chicken, but it can be served without or whatever meat you prefer.  Start to finish is only 45 minutes (and this was the first time I made it).

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You’ll need:

Makes 4 ample servings

For the sauce:

3 large roasted red peppers (I like Tassos)

3 Tbs of sweet chili sauce

1/3 cup good olive oil

1 tsp sesame oil

1 tsp sriracha (optional)

For the toppings:

olive oil, as needed

1 medium yellow onion, medium dice

1 tsp garlic/ginger paste or 1 clove of garlic and 1/2 tsp fresh grated ginger

2 cups of fresh grape tomatoes (halved)

2 cups of chopped (cooked) grilled chicken (deli chicken works well here)

1 Tbs (approximate) sesame seeds

1/2 cup fresh cilantro, chopped

freshly grated Parmesan, for serving

Your favorite pasta, cooked al dente

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Put a large pot of water onto boil.  Add salt if desired.  Cook an 8-10 oz package of pasta according to the package instructions and drain.

While waiting for the water to boil….

In your food processor combine the sauce ingredients and process until smooth.  Set aside.

Heat a medium size sauce pan over medium high heat.  Once the pan is hot, add your olive oil and then immediately add your onions.  Reduce heat to medium and saute the onions for about 10 minutes until soft.  Add the garlic and ginger and continue the saute for another 5 minutes.  Add the cooked chicken and tomatoes and simmer until the tomatoes soften and the chicken is heated through.

In the large pasta pot, pour the red pepper sauce over the cooked pasta, add the onion/chicken mixture and stir to combine.  Taste and adjust seasonings as desired (salt, pepper, sriracha)  Add half the cilantro along with the sesame seeds and stir again.

Spoon into bowls and top with additional cilantro and Parmesan.  Serve immediately.  Enjoy!

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2 thoughts on “Spicy Pasta with Roasted Pepper Sauce

  1. good for you & good luck in your job for another 37 years… ……………………………………………………… Lord, keep Your arm around my shoulder and Your hand over my mouth!

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