Pasta with Roasted Poblano Sauce
- Makes4-6 servings
- Cook Time40 minutes
This is a simplified spin on a recipe from “Oaxaca” by Bricia Lopez, co-proprietor of Guelaguetza restaurant in Los Angeles. Roasted poblano chilies give the pasta a pleasant, earthy heat, while Mexican crema and milk add a richness that balances. If you cannot find crema, crème fraîche, though thicker, is the next best option (skip sour cream as it breaks when heated).
Tip
Don’t boil the pasta until al dente. Drain it when it’s just shy of al dente; it will finish cooking directly in the sauce. But don’t forget to save about 1 cup of the pasta water before draining. You’ll need some of it to make the sauce.
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