Fettucine with Tomato-Poblano Sauce and Green Chile Goat Cheese

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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12 oz. uncooked fettuccine
2 poblano chiles
1 jalapeno chile
1 Tbsp. olive oil
1 small red onion, chopped fine
2 tsp. minced garlic
1/3 cup dry red wine
1 (15 oz.) can plum tomatoes, coarsely chopped
2 Tbsp. thinly sliced basil
1/2 tsp. sugar
salt and pepper, to taste
1 cup soft goat cheese or 1 cup of plain Boursin cheese


Roast the poblano chiles and the jalapeno directly under a pre-heated broiler), turning them often with a pair of tongs, until they are blackened on all sides, then transfer them to a bowl and cover tightly with plastic wrap. Let the chiles stand until cool, then cut them in half lengthwise. Remove the stems and seeds, scraping off the blackened skin of the pepper. Cut the peppers into 1/2″ cubes.

Heat the oil in a medium saucepan over medium heat and add the onion and garlic. Cook, stirring often, until the onion is soft, about 3 minutes. Pour in the wine and increase the heat to high. Boil until the wine reduces to about 1 tablespoon, then add the tomatoes and 2/3 of the peppers, and heat to boiling. Reduce the heat to a simmer and cook until the tomatoes are very tender, about 20 minutes. Stir occasionally to break up the tomato pieces, add the basil, sugar and salt and pepper to taste.

Combine the goat cheese and the remaining peppers in a food processor or blender and process until the peppers are finely chopped and the cheese is very creamy.

Prepare the pasta according to the package directions, then drain the pasta and return it to the pot. Add the tomato sauce and half the cheese mixture and cook over medium heat until the cheese has melted and the pasta is coated with the sauce.

Transfer the pasta to a serving bowl and serve, passing the remaining goat cheese separately.

Recipe from Cookadvice.com.