Mary Da

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Mary Da

Pasta with Huauzontle in Pasilla Chile Sauce

Name: Pasta with Huauzontle in Pasilla Chile Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 200 grams fusilli pasta, of Luigi; 1 branch huauzontle; 1 tablespoon olive oil; 125 grams pasilla chili pepper, deveined; 1/4 onions; 2 cloves garlic; salt, to taste; cream, to taste; aromatic herbs; 1 twig basil; cheeses

30 mins

Half

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Mary Da

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This recipe is based on pasta and huauzontle, a combination of Italian with typical of Mexican cuisine. It happened because of an accident in the kitchen, when I made the mistake of adding a cooked casserole to a stew. I liked the combination of the flavors.

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Ingredients

6 portions

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Preparation

Boil water with the herbs, a piece of onion, garlic, salt, when it starts to boil, the pasta is boiled for approximately 8 minutes when it is almost cooked, it is strained and it is passed through cold water so that stay firm. It reserves.

The huauzontle is cooked in water in small twigs, for 15 minutes it is strained and reserved.

Soak the pasilla chiles in hot water for 10 minutes and reserve.

The pasilla chili is liquefied with a clove of garlic, the onion and the sprig of the basil. Heat a saucepan, put the teaspoon of the garlic clove and add the pasilla chile sauce.

Once seasoned, the sauce is removed from the heat and the pasta is added, the huauzontle is added and left to rest so that the flavors are incorporated.

It is served with cream and cheese to taste.