Roasted Anaheim Pepper Gorgonzola Cream Sauce over Pasta

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Recipe: 4 – 6 servings

4 Large or 6 Small Anaheim Pepper
1/2 White Onion – diced
2 Cloves Garlic – minced
2 Tablespoons Extra Virgin Olive Oil
1/3 Cup Dry White Wine
1 Cup Gorgonzola – crumbled
2 Cup Half and Half or Milk
1/2 Teaspoon Sea Salt – or to taste (depends on how salty the gorgonzola is)
1/4 Teaspoon Black Pepper – or to taste



Wash the peppers then line them in the center of a baking sheet.

Turn the oven on to broil and place the baking sheet on top shelf of the oven and broil for 4 – 5 minutes.

Flip over and broil 3 – 4 minutes until they are well charred.

Put into a covered dish to steam for 10 minutes.

Peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem then cut in half and deseed.

Cut into small pieces. Set aside.


Add the onions to a sauté pan with olive oil and sauté on medium-low heat for 5 minutes, add the Serrano and garlic, continue cooking for 5 – 7 more minutes until the garlic starts to brown.

Continue to check the onions and cook until soft then add the white wine.

Cook until wine is reduced and syrupy.

While the onions are cooking, put a large pot of salted water on to boil for the pasta.

Add the half and half or milk to the onions. When the half and half/milk is hot add the cheese, peppers, salt and pepper and cook until the cheese is melted. Add half of the sauce to a food processor, blender or use an immersion blender to puree. Add back the pureed portion to the pan and simmer until hot and pasta is ready. While the sauce is simmering cook the pasta according to the package directions or until al dente.

Spoon the sauce over the drained pasta.