2000s Recipes + Menus
Ziti with Poblanos and Chipotle Sauce
Serves6 to 8 (main course)
- Active time:25 min
- Start to finish:45 min
June 2008
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.
- 1 large onion, thinly sliced (2 1/4 cups)
- 1/2 lb fresh poblano chiles, stemmed, seeded, and thinly sliced lengthwise
- 2 tablespoons olive oil
- 1 cup chopped bottled roasted red peppers
- 1 lb 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
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Garnish:
raw green (hulled) pumpkin seeds (pepitas), toasted
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Cook onion, poblanos, and 1/2 tsp 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.
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Meanwhile, cook ziti in a pasta pot of boiling salted water (2 Tbsp salt for 6 qt water) until al dente. Reserve 1 cup cooking water, then drain ziti.
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While ziti cooks, purée chipotles with sour cream in a blender.
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Add purée to onion mixture with scallions, cilantro, 1/4 cup cooking water, and 1/2 tsp salt and bring to a simmer, stirring. Add ziti and toss, moistening with additional cooking water if desired. Season with salt.
Serve with: green salad
- Keywords
- lillian chou,
- quick kitchen,
- web-exclusive recipes,
- pasta,
- latino
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