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| Cook and Photo by Mott T. Mitchell |
Ingredients
salt and pepper
1 lb linguine
5tbsp.butter
1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup creme fraiche or mexican crema
1cup chicken sausage
Direction
1. Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain.
2. While the pasta is working, in a medium saucepan, melt 4 tbsp. butter over medium heat. Add the poblano, onion and garlic and cook until softened,Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes.
3. In a small saucepan, heat the creme fraiche over medium heat. Whisk the warm cream into the poblano sauce. Transfer to a food processor or blender and puree until very smooth; season with salt.
4. In a large skillet, melt the remaining 2 tbsp. butter over medium-high heat. Add the Chicken sausage and cook until firm ; season with salt and pepper. Add the pasta and poblano sauce to Chicken sausage
5. Top with parmesan cheese
1. Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain.
2. While the pasta is working, in a medium saucepan, melt 4 tbsp. butter over medium heat. Add the poblano, onion and garlic and cook until softened,Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes.
3. In a small saucepan, heat the creme fraiche over medium heat. Whisk the warm cream into the poblano sauce. Transfer to a food processor or blender and puree until very smooth; season with salt.
4. In a large skillet, melt the remaining 2 tbsp. butter over medium-high heat. Add the Chicken sausage and cook until firm ; season with salt and pepper. Add the pasta and poblano sauce to Chicken sausage
5. Top with parmesan cheese
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