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ZITI - Ziti with Poblanos and Chipotle Sauce
Nb persons: 8
Yield:
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| ZITI with Poblanos and Chipotle Sauce FROM THE 6/2008 ISSUE GOURMET RECIPE BY LILLIAN CHOU 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 |
| penne, alternative | |
| 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 |
ACCOMPANIMENT
raw green (hulled) pumpkin seeds (pepitas), toasted
INSTRUCTIONS
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.
COOKS’ NOTES
Serve with green salad.
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