Source:Gourmet Magazine
Prep Time:30-60 Minutes
Servings:6
The chipotle sauce gives this pasta dish a unique and distinctive flavor. You may want to deseed the poblano peppers if you think it may make it too spicy. You will find the roasted red pepper bottle and the chipotle in adobo sauce in the international aisle at your local grocery store.
Ingredients:
| 1 | large | onion (yellow) sliced thinly |
| 1/2 | pound | poblano pepper sliced thinly |
| 2 | tablespoon | olive oil |
| 1 | cup | pepper (red) roasted |
| 1 | pound | pasta, penne |
| 1 | tablespoon | chipotle in adobo sauce (canned) chopped |
| 1 1/2 | cup | sour cream |
| 1 | can | scallion chopped |
| 1/4 | cup | cilantro chopped |
| pumpkin seeds (green) roasted, optional |
Directions:
1) 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.
2) Meanwhile, cook penne 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 penne.
3) While penne 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 tsp salt and bring to a simmer, stirring. Add penne and toss, moistening with additional cooking water if desired. Season with salt.
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