Pappardelle Pasta Chimayo

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Ingredients for 10 portions
  • For the ancho chili sauce
  • 800 g QimiQ Cream Base
  • 100 g Dried ancho chili peppers
  • 40 ml Vinegar
  • Water
  • 150 ml Olive oil
  • 50 g Garlic, finely chopped
  • 100 g Onion(s), finely chopped
  • Cumin, ground
  • 100 ml Tequila
  • 20 g Cilantro
  • 800 ml Clear vegetable stock
  • 50 ml Lime juice
  • Salt and pepper
  • For the pasta
  • 1200 g Pappardelle pasta
  • Olive oil
  • Cilantro, chopped
  • Salt and pepper
  • 1000 g Shrimps, ready to eat
  • Garlic
Method
1.
For the sauce, soak the chili in warm water for approx. 1 hour. Drain, remove the stems and seeds and blend together with the vinegar and enough water to create a smooth paste.
2.
Sauté the garlic and onion in the hot olive oil. Add the chili paste and cumin and flambé with the Tequila.
3.
Add the cilantro, vegetable stock and QimiQ Sauce Base, bring to the boil and continue to cook until the required consistency has been achieved.
4.
Blend and finish with the lime juice, salt and pepper.
5.
Cook the pasta al dente.
6.
Sauté the cooked pasta in olive oil and chopped cilantro and season to taste with salt and pepper. Sauté the shrimps in olive oil and garlic.
7.
Arrange the pasta, sauce and shrimps on a plate and serve immediately.