Pasta with Huauzontle in Pasilla Chili Sauce

Name: Pasta with Huauzontle in Pasilla Chili Sauce
Prep time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 200 grams fusilli pasta, by Luigi; 1 sprig huauzontle; 1 tablespoon olive oil; 125 grams pasilla chile, de-seeded; 1/4 onions; 2 cloves garlic; salt, to taste; sour cream, to taste; aromatic herbs; 1 sprig basil; cheeses

maría luisa castro lopez

This recipe is based on pasta and huauzontle, a combination of Italian and typical Mexican cuisine. It originated from an accident in the kitchen when I mistakenly used the wrong pot to incorporate the cooked pasta into a stew. I liked the combination of flavors.

Reviewed by Editorial Team of Kiwilimón

Published: 20-10-2014

Preparation

30 mins

Medium

Bring water to a boil with herbs, a piece of onion, garlic, and salt. When it starts to boil, add the pasta and let it boil for approximately 8 minutes. When it's almost cooked, drain and rinse with cold water to keep it firm. Set aside. Cook the huauzontle in water in small sprigs for 15 minutes, drain, and set aside. Soak the pasilla chilies in hot water for 10 minutes and set aside. Blend the pasilla chili with a clove of garlic, onion, and a sprig of basil. Heat a saucepan, add the teaspoon of garlic, and incorporate the pasilla chili sauce. Once the sauce is seasoned, remove it from the heat and add the pasta. Incorporate the huauzontle and let it rest so the flavors meld together. Serve with cream and cheese to taste.