ZITI WITH POBLANOS AND CHIPOTLE SAUCE

By polloazul

Ingredients

• 1 large onion, thinly sliced (2 1/4 cups)
• 1/2 lb fresh poblano chiles, stemmed, seeded, and thinly sliced lengthwise
• 2 tablespoons olive oil
• 1 cup chopped bottled roasted red peppers
• 1 lb ziti or penne
• 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
• GARNISH: raw green (hulled) pumpkin seeds (pepitas), toasted

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Cook onion, poblanos, and 1/2 tsp 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 Tbsp salt for 6 qt 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 tsp salt and bring to a simmer, stirring. Add ziti and toss, moistening with additional cooking water if desired. Season with salt.