I've experimented with many flavors and challenging my family's palette. One of our favorite recipes is a Rotisserie chicken with roasted red peppers and pesto fettuccini; one of our all-time favorite dishes, hands down. So, it isn't surprising when I say we love the flavor of roasted red peppers.
I thought, because of that recipe, I'd have some idea as to the taste of this new recipe, Angel Hair pasta with roasted red pepper sauce. But, this sauce. Oh my! This sauce goes way beyond simply savoring the smokey and sweet flavor of roasted red peppers nestled in tender rotisserie chicken with a burst of fresh basil. This sauce takes two jars of roasted red peppers with their lightly charred skins, combined with a handful of garlic, and pulsed together. The pungent garlic with the sweet, smoke, and char of the red peppers. Decidedly amazing! Rotisserie chicken and pesto. Eat your heart out.
And that doesn't even come close to finishing the fusion of flavors; a little spice here, some finely diced onion there, and give it one little kick...
While I would have been satisfied with a meatless, angel hair pasta with roasted red pepper sauce, my family are meat lovers in need of sustenance. I decided to go hearty - and big on spice - and flavor. At the last minute, in the final stir-to-combine, I added half-mooned slices of lightly browned Andouille sausage. But, let me be honest; the sausage is not necessary. If you go sausage-less but still want the spice, add in 1/8 teaspoon of crushed red peppers. But, you could definitely go meatless. Or, you could add rotisserie chicken pieces.
And, did I mention it has chipotle sauce in it, too!