Ziti with Poblanos and Chipotle Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If the famed Italian-American noodle took a trip to the Southwest, it might come back looking a little like this. With a creamy sauce and a duo of chiles that adds smoke and spice, this pasta is packed with flavor. Ingredients:
1 large onion, thinly sliced (2 1/4 cups) |
1/2 pound fresh poblano chiles, stemmed, seeded, and thinly sliced lengthwise |
2 tablespoons olive oil |
1 cup chopped bottled roasted red peppers |
1 pound ziti or penne |
1 tablespoon chopped canned chipotles in adobo |
1 1/2 cups sour cream |
1 cup chopped scallions (about 1 bunch) |
1/4 cup chopped cilantro |
raw green (hulled) pumpkin seeds (pepitas), toasted |
Directions:
1. Cook onion, poblanos, and 1/2 teaspoon salt in oil in a heavy medium pot over medium heat, covered, stirring occasionally, until onion is golden, 8 to 10 minutes. Add red peppers and cook, stirring occasionally, until onion is tender, 2 to 3 minutes.
2. Meanwhile, cook ziti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain ziti.
3. While ziti cooks, purée chipotles with sour cream in a blender.
4. Add purée to onion mixture with scallions, cilantro, 1/4 cup cooking water, and 1/2 teaspoon salt and bring to a simmer, stirring. Add ziti and toss, moistening with additional cooking water if desired. Season with salt.
5. Serve with: green salad
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