Pasta with Roasted Poblano Sauce | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Our simplified spin on a pasta recipe from “Oaxaca” by Bricia Lopez uses roasted poblano chilies to give the sauce an earthy heat balanced by Mexican crema
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 8 ounces poblano chilies
- 1 pound bucatini OR spaghetti
- Kosher salt and ground black pepper
- ¾ cup whole milk
- ½ medium white onion, roughly chopped
- ½ cup Mexican crema OR crème fraîche
- 1 cup lightly packed fresh flat-leaf parsley OR cilantro
- 1 tablespoon extra-virgin olive oil, plus more to serve
- Optional garnish: Crumbled cotija cheese
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