Roasted Poblano Pasta with Crispy Chorizo

My version of espagueti verde, "green spaghetti". Think of it as an alfredo sauce but with a Mexican twist. It's made with roasted poblanos and cream cheese...yum, right?! I love to char everything on the grill and sometimes double the recipe for extra sauce to freeze for another time. It's got smoky flavors with a hint of heat but it is complimented with creamy cream cheese and sour cream so even a heat sensitive mouth will love it. It's a unique dish that's flavors will surprise everyone at your table. Let's make it.

Serves 4
Ingredients
3 cups rigatoni 
4 poblano peppers
2 jalapeno peppers
1 cup sour cream
8 oz cream cheese
1/2 large onion, cut into quarters
3 garlic cloves
1/2-1 cup chicken stock
6 springs of cilantro
16 oz chorizo
olive oil

You'll need:
large pasta pot
tongs
a large bowl
sheet tray is helpful but not necessary. 
aluminum foil
a blender or food processor
a grill, or broiler would work as well
skillet


Directions
1. Preheat grill to 400 degrees. 

2. Cook the rigatoni per package instructions, drain but reserve about a cup of the pasta water for later. Toss the noodles with some butter or oil to prevent them from sticking.

3. Meanwhile, create a foil package leaving the top open. Break apart the quartered onion in to the foil, add the 3 garlic cloves and salt/pepper & oil them. Set aside or set on one end of the sheet tray if using. Place the poblano peppers and the jalapenos in the large bowl or on the other side of the sheet tray and salt/pepper & oil them. Out to the grill!

4. Place the seasoned peppers & onion/garlic foil packet on direct heat, turning every 4-5 minutes until they are charred black on all sides. As the peppers are finish charring, place them to the bowl and cover with the sheet tray or foil to steam. Grab the charred onions/garlic & back inside we go!

5. Let's the peppers steam for 5-10 mins and are cool enough to handle. Meanwhile, in a blender add the onions, garlic, sour cream, cream cheese, 1/2 cup stock and the cilantro. Set aside.

6. Peel the steamed peppers and remove the seeds & stem. Add to the prepped blender and blend. If it's too thick add a little more stock until it blends everything thoroughly and you have a creamy sauce. Set aside.

7. Cook the chorizo, breaking it apart into small pieces until you are left with cooked through crispy bits. Place them on a paper towel lined plate to soak excess oil. 

8. In a large pot over medium heat, mix the cooked pasta and the sauce together. Add 1/4 cup of the reserved pasta water and stir, repeat until you get the desired consistency you want (you may have extra sauce in the end). Taste for salt and pepper. You will most likely want a lot of both salt and pepper to break through the creaminess to really brighten the charred poblano flavors. Don't be afraid!

9. To serve, plate up your pasta into individual bowls or plates & top with your crispy chorizo. A spring or two of cilantro adds a nice tough but not necessary. Serve and eat!