Best Pasta with Roasted Poblano Sauce Recipe - How to Make Pasta with Roasted Poblano Sauce

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Milk Street Recipe
Cookish

Pasta with Roasted Poblano Sauce

40 minutes

Pasta with Roasted Poblano Sauce

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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