Luis Armando’s Pasta in Creamy Sauce from The Food and Life of Oaxaca: Traditional Recipes from Mexi

Name: Luis Armando’s Pasta in Creamy Sauce from The Food and Life of Oaxaca: Traditional Recipes from Mexi
Ingredients: 10 sprigs fresh cilantro or Italian parsley; 3 garlic cloves, coarsely chopped; 1 medium onion, coarsely chopped; One 3-ounce package cream cheese, cut into bits; ½ teaspoon salt, or to taste; ½ cup Mexican crema or heavy cream; Freshly ground black pepper; 2 tablespoons olive oil; 4 large ripe tomatoes or 10 to 12 large ripe plum tomatoes (about 2 pounds), coarsely chopped; 1 pound rigatoni or elbow macaroni; 1 cup shredded Oaxacan string cheese or medium-sharp white cheddar

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Italian pasta is variously called “macarrones” or “espaguetti” in Mexico and cooked in ways that an Italian might not recognize! Creamy macaroni dishes with cheese are very popular. This...

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Ingredients

10 sprigs fresh cilantro or Italian parsley
3 garlic cloves, coarsely chopped
1 medium onion, coarsely chopped
One 3-ounce package cream cheese, cut into bits
½ teaspoon salt, or to taste
½ cup Mexican crema or heavy cream
Freshly ground black pepper
2 tablespoons olive oil
4 large ripe tomatoes or 10 to 12 large ripe plum tomatoes (about 2 pounds), coarsely chopped
1 pound rigatoni or elbow macaroni
1 cup shredded Oaxacan string cheese or medium-sharp white cheddar