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, quarter and roast two large red peppers using the broil function on your oven. You can also substitute bottled Roasted Red Peppers which can save a bunch of time and work.

At the same time begin to fry the thinly sliced onion in some olive oil.

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

With the skins blackened and bubbling, peel the red peppers then add them to the fried onion, along with garlic & chilli flakes.

When the onion is browned add the cream and tomato paste, simmer for at least 5-8 minutes but it doesn't hurt to simmer longer on low heat.

Place contents of pan into a blender and blend until you get a nice smooth consistency.

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

The rest of the dish is your personal preference. I chose Fusilli pasta and fried chicken breast. You can substitute you favourite pasta, protein and/or vegtables.

This time I fried up Chicken Breast, Red & Green Peppers and some Fresh Mushrooms.

When the chicken is fully cooked add the sauce and simmer while the pasta finishes cooking.

Finally I combined the sauce/chicken with the Fusilli Pasta.

The final ingredient as you plate your dinner is some shredded Pecorino Romano cheese, you can also substitute Parmesan or your favourite hard cheese.

This sauce is pretty easy to make and is absolutely delicious, no more bottled rosé sauce for me!

Cheers, MIKE

Copyright © 2025 Michael Smith