Spaghetti in Poblano Salsa
Servings: 6 servings
3 poblano chiles
¼ cup (25g) chopped white onion
2 garlic cloves, peeled
¼ cup (13g) fresh flat-leaf parsley
1 cup (240ml) whole milk
½ cup (120ml) Mexican crema
1 tablespoon salted butter
1 pound (455g) bucatini pasta
2 bay leaves
Sea salt and freshly ground black pepper
Crumbled cotija cheese and olive oil, to garnish
1. To prepare the chiles, place them directly over your stove’s gas flame at its highest setting, turning constantly until charred on all sides, 5 to 7 minutes.
2. Once the chiles are charred, put the them in a medium bowl and cover with a large plate for a few minutes to soften and steam. This will make peeling off the burnt skin easier. Cover until cool enough to handle, then remove most of the skin with your fingers.
3. In a blender, combine the chiles, onion, garlic, parsley, milk and crema; blend until smooth.
4. In a medium-sized skillet over medium heat, melt the butter. Add the pureed chile sauce to the pan and allow to simmer for 8 to 10 minutes, stirring occasionally.
5. Meanwhile, cook your pasta with the bay leaves for 1 minute less than the package directions indicate.
6. Drain the pasta and add it to the pot with the poblano sauce. Discard the bay leaves. Stir or toss the pasta to coat with the sauce; season with salt and pepper.
7. Turn off the heat and top the pasta with a big sprinkle of cheese and a drizzle of high-quality olive oil. Toss or stir vigorously.