Peruvian-Style Pasta with Creamy Pepper and Cheese Sauce

• 份量: 6 servings
• 总时间: 40 minutes

配料

1 pound fettuccine or linguine

Kosher salt and ground black pepper

1/4 cup extra-virgin olive oil

1/4 medium red onion, chopped

2 medium orange or yellow bell peppers, stemmed, seeded and chopped

1 habanero chili, stemmed, seeded and chopped

3 ounces queso fresco, crumbled (¾ cup)

1 cup half-and-half

2 tablespoons lime juice

1/2 cup pitted Kalamata olives, chopped

步骤

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1½ cups of the cooking water, then drain; reserve the pot.

In the same pot over medium, heat the oil until shimmering. Add the onion, bell peppers, habanero and a pinch of salt; cook, stirring occasionally, until the onion is softened and beginning to brown at the edges, about 15 minutes.

Scrape the onion-pepper mixture, including the oil, into a blender and let cool for about 5 minutes; reserve the pot. To the blender, add the cheese, half-and-half, lime juice, and ¼ teaspoon each salt and pepper. Puree until smooth, scraping the blender jar as needed, about 1 minute.

Pour the puree into the pot. Add the pasta and ½ cup reserved pasta water, then cook over medium, stirring, until the pasta is al dente, 5 to 7 minutes, adding reserved water 1 tablespoon at a time as needed so the sauce coats the noodles. Taste and season with salt and pepper. Serve sprinkled with the olives.