Roasted Red Pepper Sauce

Ah, roasted red pepper sauce.  I found this recipe in "The Joy of Cooking, 75th ed.," of course, and thought that I just HAD to try it, since it was something that I would previously not have wanted to make or even try.  We all know that I am attempting to try new things, and actually LIKE new things, so roasted red pepper sauce it was.  The problem with some of the sauces in this book is they tell you that you can put it on "grilled meats, chicken, fish, or pasta."  Really?  Anything else?  What I need to know is what to put it on tonight.  Is there something that it goes best with?  What should I try first (since by first I mean, possibly the only time I make it!)?  I decided on chicken, since I had some, but it turns out that this may not have been the best choice.  The sauce was interesting - the ingredients were the red peppers, onions, olive oil, garlic, paprika, cinnamon, and ground red pepper.  I think that next time I might use a little less cinnamon than the recipe calls for, as I felt like it really smelled too much of cinnamon.  That said, the sauce was actually good - something I might like to order if I was going out to dinner, but I think it would be better over pasta.  I think it would be good with chicken and pasta, maybe, too.  My husband, who eats and enjoys mostly everything, ate it with a somewhat confused look on his face.  He said, "I like the sauce, but I don't know that I like it with chicken."  Because of the time it takes to roast peppers and make the sauce, I don't know that I want to make it again, since we're not sure what it would be best with.  We'll take any suggestions, if anyone has ever cooked with a roasted red pepper sauce!

"Roasted Red Pepper Sauce" p. 549