1 large Mild chile (like Anaheim or New Mexico)
4 -(up to)
5 (or more) hot chiles (arbol, thai; jalapeno, cayennne, etc. I haven't tried habs yet.)
5 -(up to)
6 Cloves garlic
1 Shallot
Extra virgin olive oil
Oregano
Thyme
Parsley
Whatever herbs you feel like putting in
1 lb Pasta, I like a hefty type for this; like bowties
FRESH grated parmesan cheese for topping pasta
|
|
I don't know the exact quantities, but this one is hard to kill and easy to fix if it doesn't come out to your liking. A food processor is, I think, essential to this recipie.
NOTE: All chiles in the recipie are dried. The recipie comes out best when you combine different varities.
Dump some olive oil in a saute pan, about 1/4 cup or so, you can always add more later if you need it.
Add everything else (not pasta and cheese, though) in the pan and saute on low-medium heat for a few minutes (ingredients need not be chopped before sauteing)
Add everything to a food processor, process until nothing is recognizable (it will not be smooth, though.)
I usually return to saute pan, taste, and adjust seasoning.
Serve over pasta, top with fresh parmesan (the parmesan really adds a lot to this recipie, don't use the stuff in the cans!) A little of this goes a long way, I use only about 1 tablespoon per serving unless I make a wimpy batch. You can also add a little extra olive oil to stretch it out a little, the oil picks up the flavor and some of the heat. |
|
