Lunch: Denver Pasta Supper Recipe | MyRecipes

Notes: If you have only 1 oven, cook the bacon first, then roast the tomatoes.

Ingredients

8 Roma tomatoes (3 to 4 oz. each, about 1 3/4 lb. total)
About 1 1/2 tablespoons olive oil
1/2 pound poblano (also called pasilla) chilies
1 onion (1/2 lb.)
3/4 pound dried rigatoni pasta or large elbow macaroni
1 to 1 1/2 cups fat-skimmed chicken broth
1/2 cup whipping cream
1/2 to 1 cup shredded parmesan cheese
Salt and fresh-ground pepper
Baked bacon (optional)

Instructions

Rinse and core tomatoes; cut in half lengthwise, rub lightly all over with olive oil, and lay cut side up in a single layer in a 10- by 15-inch pan.
Bake tomatoes in a 450 ° regular or convection oven until edges begin to brown, 25 to 35 minutes.
Meanwhile, rinse, stem, and seed poblano chilies; cut lengthwise into 1/16- to 1/8-inch-wide strips. Peel and chop onion. In a 5- to 6-quart pan, combine chilies, onion, and 1 tablespoon olive oil. Stir often over medium-high heat until chilies are limp and beginning to brown, 10 to 15 minutes.
When tomatoes are done, push to 1 side of the pan. Scrape chili mixture into empty section; keep warm in a 150 ° oven.
In the 5- to 6-quart pan, bring 3 quarts water to a boil over high heat; add pasta. When boil resumes, reduce heat and boil gently until pasta is tender to bite, 6 to 10 minutes.
Drain pasta and return to pan. Set over high heat and immediately add 1 cup broth and the whipping cream; stir until boiling. For moister pasta, add more broth as desired (it soaks in quickly). Remove from heat and stir in chili mixture. Add 1/4 cup cheese, and mix. Pour pasta mixture into a wide serving bowl, sprinkle with 1/4 cup cheese, and arrange roasted tomatoes on top. Spoon onto plates. Add more cheese, salt, and pepper to taste. Accompany with baked bacon.

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