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Cookish

Pasta with Roasted Poblano Sauce

4-6 Servings

40 minutes

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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).

4-6

Servings

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.

40 minutes

Ingredients

  • 8

    ounces poblano chilies

  • 1

    pound bucatini OR spaghetti

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Reviews
Houston S.

It's a fine dish, but not flavorful enough to shove aside so many other great pasta dishes -- especially as roasting and peeling the poblanos makes it a bit more fiddly than other simple, tastier sauces.

If I were to make it again, I'd fry off the onions with a couple of cloves of crushed garlic, until translucent, before putting them in the blender. The garlic and a touch of caramelization might do wonders for the flavor profile of the sauce. Also: Would use stock in place of the reserved pasta water added at the end.

Jennifer B.

Loved it, wouldn't change a thing. A bit of a different take on pasta, but delicious.

Gail D.

Do you think I could make the sauce a day or so in advance?

Lynn C.

Hi Gail -

Sure! We think that should work. Since there is dairy in it we wouldn't make it more than a couple days ahead though.

Best,
The Milk Street Team