This Southwest-inspired recipe comes from Chef Tony Noto of Pasta Jay’s Italian Restaurant. It makes use of New Mexico-grown Hatch green chiles for authentic flavor.
4 pounds Barilla Elbow Pasta
2 1/3 quarts hatch green chile sauce
3 1/2 quarts Alfredo sauce
3 1/8 pounds shredded tillamook cheddar
2 cups canola oil
1 white onion, diced
2 cups chopped garlic
4 roasted red bell peppers, chopped
1/2 cup all-purpose flour
2 1/2 pounds hatch green chiles, roasted, peeled, chopped
1 gallon vegetable stock
1/2 310 can Stanislaus diced full red tomatoes
1/2 cup ground cumin
1 1/2 teaspoons red chile flakes (optional)
1 1/2 tablespoons Mexican oregano
1 tablespoon black pepper
salt, as needed
1 bunch cilantro, chopped
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- To make the chile sauce: Heat the oil in a large pot and cook the onions and garlic until translucent. Add the bell peppers and flour and stir to thicken. Add the green chiles, stock, tomatoes, and spices. Bring to a boil and simmer for 10 minutes. Add the cilantro and simmer for another 2 or 3 minutes, then remove from the heat and quickly cool the sauce. It should be chunky. Refrigerate until service.
For each serving, to order:
- In a single-serving casserole, layer about 1 1/2 cups pasta, 3 ounces hatch green chile sauce, 4 1/2 ounces alfredo sauce, and 2 ounces cheddar.
- Bake in a very hot (700-degree) oven until lightly browned and hot through, about 6 minutes. Serve immediately.