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Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce

SUBMITTED BY: Bryce Fegley

"Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	45 Min
COOK TIME	15 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Oct. 27, 2002 by JURYMS

Making the pasta can be very time consuming. I used the ancho chile water and chicken bullion... MORE

Reviewed on Jul. 25, 2006 by Pumpkin

In my opinion: This sounds better than the end result. I didn't care for this enough past 2... MORE

Reviewed on Aug. 30, 2005 by Sega96

The cilantro-tomatillo cream sauce is very fresh and unique. I make the sauce and serve it... MORE

Reviewed on Sep. 24, 2007 by Caroline C

I'm just reviewing the sauce - I'm way too lazy to make my own pasta. It was good but not... MORE

Reviewed on Jul. 28, 2007 by Marvel

Exceptional dish!!!!! My husband and I both loved it, will make it often.... Which, by the... MORE

Reviewed on May 27, 2007 by Cottonista

I'm sorry, we just did not enjoy this recipe at all. I burned the garlic roasting it by this... MORE