Pasta Chimayo

Ingredients for 4 servings:

• 3 chili peppers (ancho, dried)
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 tbsp coriander, coarsely chopped
• 4 cl tequila
• 100 ml vegetable stock
• 2 tbsp butter
• 250 g prawns, peeled and cooked
• 200 g QimiQ
• 400g penne
• Salt and pepper, to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pour 2 cups of hot water over the chili peppers and let stand for about 30 minutes. Then drain the water, roughly chop the chili peppers, and blend in a blender with vinegar and a pinch of salt. Melt the butter in a pan. Sauté the garlic, deglaze with tequila, and add the vegetable stock. Stir in the chili paste and bring to a boil briefly. Finally, stir in the QimiQ (or heavy cream, if you prefer a heavier sauce), coriander, and shrimp. Let it warm briefly; it’s best not to bring it back to a boil. Season with salt and pepper. Meanwhile, cook the penne until al dente, drain well, and mix the pasta with the sauce, toss to coat, and serve. Ancho chili is a mild Mexican chili pepper with a sweet, fruity aroma reminiscent of good tobacco. This dish also tastes great cold and is a welcome change at any party!