This recipe is a very simple way to make a pasta with the Mexican touch of poblano chili. The poblano sauce is creamy and has a spicy touch that will enchant even the most demanding palate.
Learn more about Tita De Sada
Ingredients4 portions
Preparation
Boil the bay leaves, garlic and salt with a few drops of olive oil.
When the water boils add the spaghetti over medium heat and cook for about 8 min.
Tatema the chiles and keep them in a plastic bag tightly closed for 30 minutes, so that they sweat.
Clean the chiles by removing the skin, deveining and removing the seeds.
Blend chili peppers along with philadelphia cheese, milk and cream.
In a pan add the butter to brown the spaghetti with the chicken powder, pour the sauce and cook for 20 minutes.
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