Active Time

　　40 min

　　Total Time

　　40 min

　　Macarrones con Crema y Queso

　　Poblano and serrano chiles give a mild kick to this cheesy Mexican pasta.

　　

Ingredients

Makes 6 first-course or 4 main-course servings

　　3/4 pound fresh poblano chiles (about 4)

　　1/2 large white onion, cut lengthwise into 1/4-inch-wide strips (1 3/4 cups)

　　1/2 teaspoon salt

　　2 tablespoons unsalted butter

　　1/2 fresh serrano chile, minced (1 teaspoon), including seeds

　　2 large garlic cloves, minced

　　1/2 teaspoon dried oregano (preferably Mexican), crumbled

　　6 oounces dried cavatappi or penne

　　2/3 cup crema or crème fraîche

　　4 ounces queso fresco or mild feta, crumbled (1 cup)

　　

Step 1

Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.

　　

Step 2

Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.

　　

Step 3

While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.