Pasta With Chipotle Cream Sauce
For the chipotle cream sauce:
2 tablespoons butter
1 small shallot, minced
2 to 3 canned chipotle peppers in adobo sauce, seeded and minced
1/2 pint heavy cream
1/4 cup milk, mixed with 1 to 2 teaspoons of the chipotle adobo sauce
1/4 to 1/2 teaspoon salt
1/4 teaspoon tarragon
In a small saucepan, melt butter over medium heat. Add shallot and cook slowly
until tender. Add about half the minced chipotles and the cream, heating slowly.
Mix in the milk with adobo sauce a tablespoon at a time and add more of the
chipotles, tasting for spiciness as you go. Add salt to taste, and tarragon.
Keep sauce warm while preparing rest of dish.
For the pasta:
1 package (9 ounces) fresh sun-dried tomato ravioli
1 to 2 tablespoons butter
1 shallot, minced
8 ounces fresh shiitake mushrooms, sliced
1/3 cup white wine
1/4 teaspoon salt
2 green onions, sliced
3 tablespoons fresh cilantro, coarsely chopped
Black pepper, freshly ground
Cook ravioli according to package directions. Meanwhile, in a small sauté pan,
heat butter on medium heat. Add shallot and cook until nearly tender.
Add mushrooms and continue cooking.
When pan seems to be getting a bit dry, add the white wine and the salt and cook
until mushrooms are tender but not limp. Drain pasta well and add to the pan of
mushrooms, tossing over heat for a minute or two.
Arrange pasta mixture on individual plates and drizzle the warm chipotle cream
sauce on top. Garnish with a sprinkling of green onion, cilantro and freshly
ground black pepper. Serve remaining sauce on the side.
Makes two main-dish servings or four side-dish servings.
Approximate values per serving (as a main dish): 886 calories, 70 g fat, 337 mg
cholesterol, 19 g protein, 46 g carbohydrates, 4 g fiber, 1,540 mg sodium, 71
percent calories from fat.