Chef Dennis K Littley serves up a Roasted Red Pepper Sauce, and a suggestion on how to create a delicious Paduan Chicken And Shrimp Pasta.
By Dennis K Littley
During my restaurant days I loved blending foods together, creating dinners that made my customers moan! From the early days of TV Food Stars, my fondest memories will always be of Graham Kerr bringing people down from the audience to taste his latest creation. The faces they made were of pure ecstasy, and sometimes a moan of carnal pleasure would escape their lips….the audience would oooohhh and ahhhhh. Needless to say this made a lasting impression on me, my goal with any meal I prepared would be to get the same response.
One of my personal favorites was always my Roasted Red Pepper Sauce, I had dubbed it a Paduan Pepper Sauce, it was of course in my mind Italian, I had a map of Italy, and I loved how it sounded and enjoyed saying it……Paduan Pepper Sauce….sigh…..it just flowed off the lips, it sounded just a bit seductive, and spoke of something wonderful yet to come……….well, that’s how I pictured it anyway. So lets get back to the sauce, I started by simply pureeing canned Roasted Peppers, and it is important to find a good brand (Mancini had been my pepper of choice in my restaurant days) a roasted pepper should be flavorful and not too bitter. If you have the time roast your own, it will be well worth your trouble. My favorite way to enjoy this sauce was simply over pasta, throw in some chicken and shrimp and I’m in heaven!!
I hope you enjoy it as much as I do.
Paduan Pepper Sauce
I love this sauce for pasta dishes, and since I had you use the liquid from reconstituting sun dried tomatoes were going to add some into the finished sauce. I also add peperoncini for a little spice in the sauce, but feel free to leave them out. In my restaurant days Chicken and Shrimp made an appearance in many different dishes since everyone loves shrimp, and chicken was always available at a good price. It was one of my favorite dishes using the Roasted Pepper sauce we just made. If you just want to eat it over pasta, just leave out the chicken and the shrimp.
Dennis K Littley is the Chef / Director of Dining Services at Mount Saint Joseph Academy in Flourtown, Pa. From White Table Cloth restaurants to Executive Dining his career in food service has spanned the past 35 years, and over the past year he has added the title's of blogger, photographer, columnist and most recently food blog festival coordinator, to his list of accomplishments.