Categories: not tried, pasta

Ingredients

• 1 1/2 lb fresh New Mexico green chiles (or substitute 3/4 lb green chiles and 3/4 lb cubanelle peppers)
• 1 tbsp olive oil
• 2 cloves minced garlic
• 1/2 cup finely diced celery
• 1/2 cup finely diced red onion
• 1/2 cup corn kernels
• 1/2 red bell pepper, cored, seeded and finely diced
• 8 oz minced turkey chorizo (or turkey kielbasa)
• 1 1/2 tbsp agave nectar (or honey)
• 12 oz rigatoni
• Kosher salt
• 1/2 cup chopped fresh cilantro
• 1 cup shaved or grated Mexican cotija cheese (or substitute Romano)

Directions

1. Arrange oven rack 4 inches from broiler and preheat. Place chiles on a baking sheet and broil, turning often, for 20 minutes or until charred all over. Transfer chiles to a paper bag and roll shut, letting chiles “steam” until cool. Remove chiles from bag and remove skin, stems and seeds. Transder to a blender and add 2/3 cup water. Puree until smooth.

2. Bring a large pot of water to a boil. Heat oil in a medium skillet over medium. Add garlic, celery, onion, corn, red pepper, and chorizo. Saute 10 minutes, then add chile puree and agave. Reduce heat to medium-low.

3. Add rigatoni to boiling water. Simmer sauce while pasta cooks for about 7 minutes or until al dente. Drain pasta and season sauce with salt. Divide pasta among 6 plates. Top with an even portion of sauce and garnish with cilantro and cheese.

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