Ziti with Poblanos and Chipotle Sauce | view more Recipe

Ziti with Poblanos and Chipotle Sauce

  • '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 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'
  • 'raw green (hulled) pumpkin seeds (pepitas)'
  • 'toasted'

  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
  2. Add red peppers and cook, stirring occasionally, until onion is tender, 2 to 3 minutes
  3. Meanwhile, cook ziti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente
  4. Reserve 1 cup cooking water, then drain ziti
  5. While ziti cooks, purée chipotles with sour cream in a blender
  6. Add purée to onion mixture with scallions, cilantro, 1/4 cup cooking water, and 1/2 teaspoon salt and bring to a simmer, stirring
  7. Add ziti and toss, moistening with additional cooking water if desired
  8. Season with salt