Ziti With Poblanos And Chipotle Sauce Recipes

ZITI WITH POBLANOS AND CHIPOTLE SAUCE

Ziti with Poblanos and Chipotle Sauce image

Provided by Lillian Chou

Categories Pasta Quick & Easy Father's Day Dinner Party Potluck Chile Pepper Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

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
Garnish:
raw green (hulled) pumpkin seeds (pepitas), toasted

Steps:

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.
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.
While ziti cooks, purée chipotles with sour cream in a blender.
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.

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Meanwhile, heat oil in a skillet over medium heat. Add onions and garlic and cook for 4 minutes or until translucent.
Add the carrots and herbs and mix well. At this point you can also add in veggies such as zucchini or thinly sliced mushrooms and cook for 3 minutes.
Add the tomatoe puree and chopped chipotle pepper and cook for 5 minutes until slightly thickened. Add 1 tbsp tomato paste and a touch of sweetener for deeper flavor.

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