Pasta with Hatch Chile Sauce
1 lb Hatch Chiles or Poblanos
1 medium onion, unpeeled
4 cloves garlic, unpeeled
3/4 - 1 cup heavy cream or more as needed
2 Tbs finely chopped fresh cilantro
1/2 tsp salt
1/2 cup unsalted butter
1/2 lb shredded white cheddar, divided
1 lb Fusilli, Rotelle or similarly shaped pasta
Preheat oven to 350°F or 325°F if using a glass baking dish.
Roast chiles over very hot coals, turning occasionally until blackened on all sides. (Or blacken chiles under the broiler or in a hot cast-iron skillet). Place roasted chiles in plastic or brown paper bag and let sit for 5 minutes to loosen skin. Remove blackened skin, stem, core and seeds and set aside. Roast the unpeeled onion and garlic cloves in the same manner until darkened on all sides, then peel and set aside. (The garlic may work easier in the cast-iron skillet.)
Combine roasted, peeled chiles, onion, garlic, cilantro, cream and salt in blender or food processor and puree. Add cream or water if necessary to thin.
Cook pasta according to package directions and drain well.
Butter a 2-quart heatproof dish. Add half the pasta, dot with 1/4 cup butter, half the sauce and 1 cup cheese. Repeat the layers using the remaining ingredients. Bake until heated through, about 25 minutes.
OPTIONAL: Toss chunks of grilled chicken in with the pasta before baking.
1 medium onion, unpeeled
4 cloves garlic, unpeeled
3/4 - 1 cup heavy cream or more as needed
2 Tbs finely chopped fresh cilantro
1/2 tsp salt
1/2 cup unsalted butter
1/2 lb shredded white cheddar, divided
1 lb Fusilli, Rotelle or similarly shaped pasta
Preheat oven to 350°F or 325°F if using a glass baking dish.
Roast chiles over very hot coals, turning occasionally until blackened on all sides. (Or blacken chiles under the broiler or in a hot cast-iron skillet). Place roasted chiles in plastic or brown paper bag and let sit for 5 minutes to loosen skin. Remove blackened skin, stem, core and seeds and set aside. Roast the unpeeled onion and garlic cloves in the same manner until darkened on all sides, then peel and set aside. (The garlic may work easier in the cast-iron skillet.)
Combine roasted, peeled chiles, onion, garlic, cilantro, cream and salt in blender or food processor and puree. Add cream or water if necessary to thin.
Cook pasta according to package directions and drain well.
Butter a 2-quart heatproof dish. Add half the pasta, dot with 1/4 cup butter, half the sauce and 1 cup cheese. Repeat the layers using the remaining ingredients. Bake until heated through, about 25 minutes.
OPTIONAL: Toss chunks of grilled chicken in with the pasta before baking.
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