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Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce

Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce

  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
Bryce Fegley

Bryce Fegley

Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  2. In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  3. In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.
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Reviews

Sega96
9

Sega96

8/30/2005

The cilantro-tomatillo cream sauce is very fresh and unique. I make the sauce and serve it over chicken breast or tilapia. It is easy to make and my friends and family love it!

JURYMS
9

JURYMS

10/27/2002

Making the pasta can be very time consuming. I used the ancho chile water and chicken bullion for the liquid in the sauce. I also used the chile water when cooking the chicken. Next time I am going to buy some pasta and add the ancho chiles to the sauce. It had a very fresh taste.

Pumpkin
6

Pumpkin

7/25/2006

In my opinion: This sounds better than the end result. I didn't care for this enough past 2 stars. Italian (pasta) and Mexican cuisines do not combine and merge very well to tasteful results. The sauce by itself is wonderful over chicken like another reviewer said but I would not advise using the sauce over pasta. Perhaps over shrimp and orzo instead would taste better? I did not make the past in the recipe but used a store bought fresh version. I don’t think that makes any difference to the taste anyway. I thought it was bland and needed lots of salt and pepper. I feel as though this was a waste of tomatillos even though it is super easy. For a good tomatillo and cilantro recipe search for Tomatillo Soup by Holly on this website.

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