Pepper-Porcini-Portabella Pasta

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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1/2 pound porcini mushrooms
1/2 pound portabella mushrooms
1/2 pound poblano (can use Anaheim) peppers
1/2 pound sweet red peppers
1 medium onion, chopped
2-3 fresh jalapenos
1 clove garlic, minced
4 Tbsp. butter
4 Tbsp. olive oil
1/2 cup. chicken or vegetable broth
4 oz. grated parmesan or romano cheese
1 pound dry pasta
sprigs of Italian parsley and cilantro for garnish


Clean, stem and slice the porcini and portabella mushrooms. Clean, trim and dice the mushroom stems. Clean and remove the stems and seeds from the poblano and red bell peppers. Cut the peppers into julienne strips or your favorite shape. Remove the stems and seeds from the jalapenos, mince, and set aside with the minced garlic.

Cook the pasta according to package instructions.

Over medium high heat, saute the mushrooms, peppers and onion in the butter and olive oil for about 5 minutes, until the onions are transparent. Add the garlic and jalapenos and continue to saute until the mushrooms are tender, about 2-3 minutes. Add the chicken or vegetable broth and simmer an additional minute.

Drain the pasta and place in a large serving bowl. Spoon the vegetables and mushrooms over the pasta. Sprinkle with grated cheese. Snip the sprigs of parsley and cilantro on top.