Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
1 Tbsp. olive oil
3 ancho chiles, stemmed and seeded
4 cloves unpeeled garlic
2 cups all-purpose flour
1/2 tsp. salt
For the sauce:
1 bunch chopped fresh cilantro
3 tomatillos, husked and chopped
1/2 jalapeno pepper, seeded and chopped
1/2 cup cream cheese, softened
1/2 cup sour cream
1/4 cup chicken stock
1 Tbsp. olive oil
1/2 tsp. ground cumin
salt and pepper to taste
Heat 1 Tbsp. of olive oil in a skillet over medium high heat and roast the ancho chiles and 4 cloves of unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate the chiles in a bowl of warm water for 30 minutes. Turn the garlic until all the sides are browned, about 15 minutes. Allow the garlic to cool, then peel the cloves.
In a blender or food processor, combine the chiles, 2 cloves of roasted garlic and eggs. Blend the ingredients until smooth. Place the flour in a mound on a clean surface and stir in 1/2 tsp. of salt with a fork, then make a well in the center. Pour in the egg mixture and working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead the dough for 5 minutes, adding more flour if necessary. Prepare the fettuccini according to your pasta machines instructions. Lay the fettuccine flat on a lightly floured surface for 15 minutes.
In a blender or food processor, combine the 2 remaining cloves of roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 Tbsp. of olive oil, cumin and the salt and pepper. Blend until smooth. Pour the mixture into a saucepan over low heat, and cook until heated through.
Bring a large pot of lightly salted water to a boil and add the pasta. Cook the pasta for 2-3 minutes or until the pasta rises to the surface. Drain the pasta and divide it into serving portions. Pour the sauce over top of the pasta and enjoy.
Recipe by Bryce Fegley.