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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).




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


  • 8

    ounces poblano chilies

  • 1

    pound bucatini OR spaghetti

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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.

The Milk Street Team