This twist on pasta with pesto has a smoky, rich flavor, thanks to ancho chile, which brings a southwestern touch to this typical Italian dish.
I used to make ancho chile paste to use when I cook, but now I use ancho chile powder for the same result. The addition of sun-dried tomato pesto provides a subtle, sweet undertone to the dish. I like to make the pesto in advance and keep it in my refrigerator for future use.
I find this versatile condiment really comes in handy during cold weather months for amping up flavors. If you don’t have time to make it, you’ll find it on Amazon or possibly in the condiment section of your grocery store.
This dish becomes particularly colorful with bright-green peas and crisp mahogany brown pancetta. Adding stock to the sauce gives it both flavor and lightness so less cream is required. If you want to add an extra surprise, use Dan Pashman’s cascatelli—available at Trader Joe’s or on Amazon. Cascatelli is designed to maximize the sauce clinging to the pasta. It took him three years to create this delectable pasta shape. I’ve also used Banza, a chickpea pasta that works beautifully.
You can substitute cooked chicken, shrimp, or scallops for the pancetta, or let the dish cool and simply mix with 1/2 cup of your favorite vinaigrette for a pasta salad. I like to serve this for lunch or dinner as a main course. It’s best served immediately. Begin with chopped romaine salad with carrots, avocado, and a lime vinaigrette. What to drink: A crisp, medium-weight chardonnay is a good companion to this rich dish. Zesty zinfandel will pair nicely as well.
Pasta With Ancho Chile and Tomato Cream
Serves 4 to 6
