Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce Recipe - Allrecipes.com
  • READY IN 1 hr

Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce

Read Reviews (8)

"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." —  

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Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 15 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2005

The cilantro-tomatillo cream sauce is very fresh and unique. I make the sauce and serve it over chicken breast or tilapia. It is easy to make and my friends and family love it!

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Most Helpful Critical Review
Jul 25, 2006

In my opinion: This sounds better than the end result. I didn't care for this enough past 2 stars. Italian (pasta) and Mexican cuisines do not combine and merge very well to tasteful results. The sauce by itself is wonderful over chicken like another reviewer said but I would not advise using the sauce over pasta. Perhaps over shrimp and orzo instead would taste better? I did not make the past in the recipe but used a store bought fresh version. I don’t think that makes any difference to the taste anyway. I thought it was bland and needed lots of salt and pepper. I feel as though this was a waste of tomatillos even though it is super easy. For a good tomatillo and cilantro recipe search for Tomatillo Soup by Holly on this website.

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9 Ratings

Oct 27, 2002

Making the pasta can be very time consuming. I used the ancho chile water and chicken bullion for the liquid in the sauce. I also used the chile water when cooking the chicken. Next time I am going to buy some pasta and add the ancho chiles to the sauce. It had a very fresh taste.

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Sep 24, 2007

I'm just reviewing the sauce - I'm way too lazy to make my own pasta. It was good but not mind-blowing. I added quite a lot more chicken stock as it was incredibly thick, and I knew the noodles would really soak it up, and get clumpy otherwise. I made this to go with shrimp (marinaded overnight in olive oil, lime juice and garlic) and angel hair pasta. Not a horrible meal, but not one of my best. Thanks anyway!

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Jul 28, 2007

Exceptional dish!!!!! My husband and I both loved it, will make it often.... Which, by the way...I made exactly as the recipe directs...perfect. Thank you soooo much!

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Sep 14, 2010

I prepared this recipe pretty much as stated, except that I used canned tomatillos and I put an extra ancho chile into the sauce part of the recipe. The fettuccine comes out a very unusual colour, but it's quite tasty. The sauce is the real gem here, though - what a fantastic, intense flavour! Don't be afraid to put a whole bunch of cilantro in - I thought it would be too much, but it was perfect.

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May 27, 2007

I'm sorry, we just did not enjoy this recipe at all. I burned the garlic roasting it by this method, which may have been my own error, but I did follow the guidelines! And then I was really turned off by the color and texture of the pasta dough. It looked like something other than food. I have made pasta from scratch before, and had it turn out scrumptious, but this pasta recipe was difficult for me to work with--it was very dry and thick, and didn't roll out well, and the end result was terribly heavy and chewy. And like Pumpkin said, some flavors just weren't meant to go together. Maybe it was a huge mental block for us? I usually like "oddball" recipes, but this one doesn't make the cut.

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Dec 06, 2011

The sauce is extremely refreshing...This is a strange dish that we couldn't stop eating. The pasta flavor was excellent...I should have rolled it out on 5 instead of 3, but otherwise very good flavors...my mother in law ate it and she only likes traditional fare......good recipe

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Nutrition

  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 59.7 g
  • 19%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 484 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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