Pitchfork Pasta with Torched Tomato Sauce

Step 1: Preheat your grill or broiler to high heat.

Step 2: Place the halved tomatoes, red bell peppers, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, red pepper flakes, salt, and pepper.

Step 3: Grill or broil the vegetables for about 8-10 minutes, or until they are charred and softened. Remove from heat and let them cool slightly.

Step 4: Once cooled, transfer the grilled vegetables to a blender or food processor. Blend until smooth to create the torched tomato sauce. Adjust the seasoning if needed.

Step 5: Cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 6: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion, minced garlic, and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are golden brown.

Step 7: Add the shredded chicken (if using) to the skillet and cook for an additional 2-3 minutes.

Step 8: Pour the torched tomato sauce into the skillet and stir to combine with the chicken and mushrooms. Simmer for 5-7 minutes to allow the flavors to meld together. Season with salt and pepper to taste.

Step 9: Add the cooked pasta to the skillet and toss until well coated with the sauce. Cook for an additional 2-3 minutes to heat through.

Step 10: Serve the Pitchfork Pasta in individual bowls. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese for added flavor.