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Linguine in Tex-Mex Pepper Cream Sauce

Linguine in Tex-Mex Pepper Cream Sauce

I like recipes that combine different culinary traditions, especially when the culinary traditions are delicious ones like Mexican and Italian. I have a couple recipes like this that are already staples, and this one interested me as a possible addition to the list. The creamy pureed sauce makes it different from the ones I usually make.

This is an extraordinarily quick and easy recipe and the results are spicy and delicious. I think the next time I make it, I will toss in a can of black beans (drained), in the third step, just to give it a little more substance as a main dish. I could also see using this as a side dish for a simple meat entree, if you are so inclined.

Linguine in Tex-Mex Pepper Cream Sauce

Adapted from The Cooking Photographer

2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
1 teaspoon salt
3 cloves garlic, minced
1 cup sour cream
4-ounce can mild diced green chiles
2/3 cup shredded Mexican cheese blend
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper, to taste
1 pound linguini pasta

1. Heat olive oil in a large skillet over medium high heat. Add the
onions, bell peppers and salt and cook until tender stirring
occasionally. Add the garlic and cook for one minute. Meanwhile cook
the pasta in salted water according to package directions

2. Place the veggie mixture into a food processor with sour cream, green chiles, cheese, cayenne and black pepper. Puree until
smooth scraping the sides as needed.

3. Toss the pasta with the sauce and reheat over very low heat in the skillet.

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