Pasta with Huancaína Sauce

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

6 fresh ají amarillo (or use ½ cup ají amarillo paste)

⅓ cup vegetable oil

½ red onion, chopped

2 garlic cloves, chopped

½ cup evaporated milk

1 cup queso fresco, diced (fresh white cheese)

4 soda crackers

Salt

1 pound penne or any other pasta shape

1½ cups milk

Parmesan cheese, grated

Parsley leaves to garnish

Directions

Slice the ají amarillo in half, take out the seeds and veins, and chop. You may blanch them to peel easily.

Heat the vegetable oil in a skillet over medium heat. Add onion and garlic, and stir for about 4 minutes. Add the chopped ají and cook for 3 extra minutes. Turn off the heat and cool.

Transfer the vegetables to a blender vase. Add milk, cheese, crackers, and salt. Process until very smooth, adding a little more milk if necessary.

Cook the pasta in a saucepan with salted boiling water.

In the meantime, transfer the huancaína sauce to a skillet and heat over medium heat, adding the additional milk.

Drain the pasta and combine with the huancaína sauce. Serve in four plates and sprinkle with Parmesan cheese. Garnish with parsley leaves.