Top | Deborah Madison
Spaghetti with Green Chile and Cheese
(recipe, Deborah Madison)
Two ounces (OK, three) makes an ample portion of pasta. If you’re using frozen chile, drain its juices before adding it to the pan. If you’re roasting your own chile, use 5 to 6 chiles to get ½ cup. If they’re searing hot, you might want less.
- Sea salt
- 4 to 6 oz. dried spaghetti
- ½ cup chopped roasted green chile
- 2 oz. grated Cheddar cheese (preferably not aged)
- 2 Tbsp. butter
- Freshly ground pepper, to taste
- Ground red chile or Berbere spice mix (optional)
- Bring a pot of water to a boil. Add plenty of salt, then the pasta, and cook until the pasta is done to your taste.
- Meanwhile, drain the frozen chile (or roast some fresh chiles) and grate the cheese. Have a wide skillet ready with the butter, melting.
- When the pasta is done, drain it well and then add it to the pan and turn it in the butter. Add the chile and cheese and cook over medium–high heat, turning it over and over until the cheese has melted. Taste for salt and season with pepper.
- Serve just as it is, or sprinkled with ground red chile or a good pinch of Berbere spice mix.