Fettuccine with Tomato-Poblano Sauce and Green Chili Boursin Cheese
National Pasta Assn.

(fettuccine, peppers, onion, tomatoes, cheese)

Fettuccini with Tomato-Poblano Sauce
Fettuccini with Tomato-Poblano Sauce
and Green Chili Boursin Cheese

Yield: 4 servings


12 oz Fettuccine, uncooked
2 poblano chiles, or 2 green bell peppers and one jalapeño
1 tbsp olive oil
1 small red onion, finely diced
2 tsp minced garlic
1/3 C dry red wine
1 15-oz Can plum tomatoes, with liquid, coarsely chopped
2 Tbsp thinly sliced fresh basil
½ tsp sugar
Salt & pepper to taste
1 8-oz package plain Boursin cheese


  1. Roast peppers directly over gas jet or under pre-headed broiler, turning with tongs until blackened on all sides. Transfer to a bown and cover tightly with plastic wrap. Let stand until cool.
  2. Cut the peppers in half lengthwise and remove stem and seeds. Scrape off blackened skin. Cut the peppers into ½-in cubes.
  3. Heat oil in medium saucepan, add onion and garlic. Cook stirring until the onion is softened, about 3 min. Add wine, increase heat and boil until the wine is reduced to 1 Tbsp. Add tomatoes and 2/3 peppers, heat to boiling. Reduce to simmer and cook until the tomatoes are very tender, about 20 min. Stir to break up tomato pieces. Add basil, sugar, salt & pepper to taste.
  4. Combine Boursin and remaining peppers in food processor or blender. Process until peppers are finely chopped & cheese creamy.
  5. Prepare pasta according to package directions. Drain, add tomato sauce and half cheese mixture. Cook over med heat until cheese is melted and pasta coated with sauce.
  6. Serve.