Recipe: Southwestern Pepper Pasta
Well now he and whomever else wants to give it a whirl can do so. Bobby and I love growing different pepper varieties and, during farmer's market season, hoarding what we can't grow, so we have about a dozen different kinds of peppers dried and in our freezer, but you can mix it up with whatever suits your tastes and that you have available. The chipotle with adobo sauce is probably the most essential of the myriad kinds of peppers used because the adobo also flavors the sauce. The recipe as I made it was pretty spicy, so those who don't care for hot food should bear that in mind when making adjustments.
3 Tbsp olive oil
1 small onion, julienne
2 medium poblano peppers, julienne
1/4 cup mixed bell peppers, diced
1 Tbsp diced jalapeno pepper (fresh or pickled)
1 chipotle pepper in adobo sauce, diced
1 clove of garlic, minced
4 sage leaves, dried and crushed
pinch of sea salt
habanero pepper powder, to taste (cayenne will work too)
1/4 cup flour
2 cups milk
1.5 cups jalapeno cheddar cheese, shredded
1 Tbsp adobo sauce (reserved from chipotle pepper)
1 12-oz package of vegetable rotelli pasta
3 fresh chives, cut into 2-inch pieces (optional garnish)
tabasco peppers or other small pretty peppers :) (optional garnish)
In a skillet over medium heat, saute the onion, peppers, garlic, and sage until the vegetables are soft. Add sea salt and habanero powder.
Begin boiling water to cook pasta according to the instructions on the package.
Whisk in the flour to form a paste. Slowly add the milk, stirring until smooth, and the adobo sauce. Cook, stirring occasionally, until the sauce is thickened and beginning to boil.
Gradually add the cheese, stirring, until the mixture is smooth.
Toss the sauce with the pasta and garnish each plate with chives and a tabasco pepper.
Makes about four servings.