Voodoo Pasta

aphexious (https://everything2.com/title/Voodoo+Pasta)

My version of this has evolved away from the original. When I first started making this, I had trouble finding andouille sausage, so I use hot Italian, which seems to work fine. I'm also not a big fan of shrimp, so I omit that. I use more tomatoes more time to cook them down into a sauce separately.

prep: 1 hour

time: 2:10

Marinate Chicken (prep: 10 min)
				Combine in a bowl, cover with plastic wrap and marinate in the fridge.
	1 1/4	lbs	chicken, bite site pieces
			red wine vinegar
			olive oil
	1/2	t	dried oregano
	1/2	t	salt
			pepper
			cayenne
Make Blackened Tomato Sauce (prep: 17 min, time: 50 min)
				Slice and arrange skin side up on a 3/4 sheet pan (or two batches with a 1/2 sheet pan). Brush with oil. Broil until tops of tomatoes have blackened, 30-35 min.
	5 1/4	lbs	roma tomatoes

				Remove blackened tomatoes and juices to a medium saucepan. Bring to a simmer and reduce.
	1/2	t	dried oregano
	1/2	t	salt
	1	T	olive oil
			rum
Assemble (prep: 30 min)
				Cook, reserving some cooking water.
	1	lbs	linguine	Cook, reserving some cooking water.

				Sauté in batches and remove to a bowl, ~15 min per batch.
	1		extra-large red onion, sliced
	4	large	red peppers, julienned
	1	t	salt
			prep: 15 min

				Brown sausage in batches, ~8 min per batch. Add garlic with last batch. Cook until fragrant, ~1 min. Remove to a bowl.
	1 3/4	lbs	andouille or hot Italian sausage, sliced
	7	cloves	garlic, minced

				Deglaze
			rum	Deglaze

				Add chicken with a bit of marinade and cook through.
			previous chicken	Add chicken with a bit of marinade and cook through.
Simmer
	Return sausage and veggies. Add tomato sauce and simmer until flavors meld, ~10 min.
Finish
	Adjust seasoning. Toss with linguine in a large bowl.