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Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce

By: Bryce Fegley  
"Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper."

Rating: This weblink has been rated 7 times with an average star rating of 2.9 Read Reviews (6)

Rate/Review | 409 people have saved this

Prep Time:
45 Min
Cook Time:
15 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 3 ancho chiles, stemmed and seeded
  • 4 cloves unpeeled garlic
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  •  
  • 1 bunch chopped fresh cilantro
  • 3 tomatillos, husked and chopped
  • 1/2 jalapeno pepper, seeded and chopped
  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup chicken stock
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste

Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  2. In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  3. In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 541 | Total Fat: 27.5g | Cholesterol: 151mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2002 by JURYMS 
Making the pasta can be very time consuming. I used the ancho chile water and chicken bullion... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2005 by Sega96 
The cilantro-tomatillo cream sauce is very fresh and unique. I make the sauce and serve it... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2006 by Pumpkin 
In my opinion: This sounds better than the end result. I didn't care for this enough past 2... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2007 by Caroline C 
I'm just reviewing the sauce - I'm way too lazy to make my own pasta. It was good but not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2007 by Marvel 
Exceptional dish!!!!! My husband and I both loved it, will make it often.... Which, by the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2007 by Cottonista 
I'm sorry, we just did not enjoy this recipe at all. I burned the garlic roasting it by this... MORE

 
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