If the famed Italian-American noodle took a trip to the Southwest, it might come back looking a little like this. With a creamy sauce and a duo of chiles that adds smoke and spice, this pasta is packed with flavor.
Recipe information
Total Time
45 min
Yield
Makes 6 to 8 servings
Ingredients
1
1
2
1
1
1
1
1
1
Garnish:
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
While ziti cooks, purée chipotles with sour cream in a blender.
Step 4
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.