How to Make Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce - A Step-by-Step Guide

Are you looking for a new and exciting pasta dish to add to your recipe collection? Look no further than Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce! This dish combines the spicy kick of ancho chilies with the fresh and bright flavors of cilantro and tomatillo to create a unique and delicious pasta experience.

One of the stars of this dish is the ancho chili, which is a dried poblano pepper with a deep, smoky flavor and a mild to moderate heat level. When rehydrated and ...

Read more

Ingredients

  • 1 tablespoon olive oil
  • 3 ancho chiles, stemmed and seeded
  • 4 cloves unpeeled garlic
  • 2 eggs
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 bunch chopped fresh cilantro
  • 3 tomatillos, husked and chopped
  • ½ jalapeno pepper, seeded and chopped
  • ½ cup cream cheese, softened
  • ½ cup sour cream
  • ¼ cup chicken stock
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • salt and pepper to taste

Information

  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  • In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  • In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.
  • Nutrition

    540 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 138mg
    • Sodium: 484mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 6g
    • Total Sugars: 2g
    • Protein: 15g
    • Vitamin C: 9mg
    • Calcium: 107mg
    • Iron: 6mg
    • Potassium: 646mg