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).
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.
Heat the broiler with a rack 6 inches from the element. Broil the poblanos on a rimmed baking sheet until charred all over, about 15 minutes, flipping once. Cover and let steam. Cook the pasta in a large pot of boiling salted water until shy of al dente. Reserve 1 cup of the cooking water, then drain and set aside; reserve the pot. Remove and discard the skins, stems and seeds from the chilies. In a blender, puree the chilies, milk, onion, crema, half the parsley and ½ teaspoon salt until smooth. In the reserved the pot, heat the oil until shimmering. Add the puree and cook, stirring, until slightly thickened. Add the pasta and ½ cup of the cooking water; cook, stirring, until the pasta is al dente and lightly sauced. Off heat, stir in the remaining parsley. Season with salt and pepper. Serve drizzled with additional oil.