This Roasted Anaheim Pepper Gorgonzola Cream Sauce over Brown Rice Spaghetti is incredibly delicious and packed with so much flavor! The combination of the gorgonzola and roasted Anaheim peppers is outstanding. Anaheim peppers are usually very mild but sometimes they can be spicy, it depends on the grower.
My friend Matt posted a hysterical story on Facebook that I have to share!
Matt came home late one night from band practice to find a stranger on the side of his house with a flashlight. Matt asked him if he could help him find something. The stranger awkwardly replied that he was looking for his wife’s shoe and was embarrassed to say that he thought a cat had stolen it. He went on to say that it was the second time it had happened and that he was tired of buying replacement shoes. Matt then asked him if he was on Instagram and the stranger responded “no.” Matt revealed to him that there is a famous cat burglar in the neighborhood. Matt proceeded to look up Snorri the cat on Instagram and asked the stranger if the shoes in a photo were his wife’s. The stranger looked carefully and replied “nope”. Matt then showed him another photo and the stranger proclaimed, “yes, that’s my wife’s shoe!” I guess the stranger was shocked that he actually solved the mystery. Matt and the shoe theft victim continued looking on Instagram in search of his wife’s other shoe, which they eventually found. Matt then pointed the bewildered stranger to Snorri’s owner’s house. If you want some great cat humor, check out Snorri’s Instagram account @snorrithecat.
This cream sauce goes best with a dry crisp white wine like a dry Riesling or a Sauvignon Blanc.
Roasted Anaheim Pepper Gorgonzola Cream Sauce over Brown Rice Spaghetti - CaliZona
4 – 6 servings
Ingredients
- 4 Large or 6 Small Anaheim Pepper
- 1/2 White Onion – diced
- 2 Cloves Garlic – minced
- 2 Tablespoons Extra Virgin Olive Oil
- 1/3 Cup Dry White Wine
- 2 Cups Half and Half or Milk
- 1/2 Cup Gorgonzola – crumbled
- 3/4 Teaspoon Sea Salt – or to taste depends on how salty the gorgonzola is
- 1/4 Teaspoon Black Pepper – or to taste
- Fresh Cilantro
Instructions
Peppers
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Wash the peppers then line them in the center of a baking sheet.
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Turn the oven on to broil and place the baking sheet on the top shelf of the oven and broil for 4 – 5 minutes.
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Flip over and broil 3 – 4 minutes until they are well charred.
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Put into a covered dish to steam for 10 minutes.
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Peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem then cut in half and deseed.
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Cut into small pieces. Set aside.
Sauce
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Add the onions and olive oil to a sauté pan and sauté on medium-low heat for 5 minutes.
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While the onions are cooking, put a large pot of salted water on to boil for the pasta.
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Add the garlic to the onions and continue cooking for 5 – 7 more minutes until the garlic starts to become golden.
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Continue to check the onions and cook until soft then add the white wine.
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Cook until wine is reduced and syrupy.
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Add half and half or milk to the onions.
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When the half and half/milk is hot add the cheese, peppers, salt and pepper and cook until the cheese is melted.
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Add half of the sauce to a food processor, blender or use an immersion blender to puree.
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Add back the pureed portion to the pan and simmer until hot and pasta is ready.
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While the sauce is simmering, cook the pasta according to the package directions.
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Spoon the sauce over the drained pasta.
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Top with fresh cilantro.
