Denver Pasta Supper

Denver Pasta Supper
Photo by James Carrier

Ingredients

  • 1 to 1 1/2 cups fat-skimmed chicken broth
  • ½ pound poblano (also called pasilla) chilies
  • ¾ pound dried rigatoni pasta or large elbow macaroni
  • ½ to 1 cup shredded parmesan cheese
  • 8 Roma tomatoes (3 to 4 oz. each, about 1 3/4 lb. total)
  • ½ cup whipping cream
  • 1 onion (1/2 lb.)
  • + 3 more ingredients
    • Baked bacon (optional)
    • About 1 ½ tablespoons olive oil
    • Salt and fresh-ground pepper

1. Rinse and core tomatoes; cut in half lengthwise, rub lightly all over with olive oil, and lay cut side up in a single layer in a 10- by 15-inch pan. 2. Bake tomatoes in a 450° regular or convection oven until edges begin to brown, 25 to 35 minutes. 3. Meanwhile, rinse, stem, and seed poblano c...

View full recipe at My Recipes

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