Source: Barilla (and photo)
Tossing pasta with a Latin-infused sauce offers the best of both worlds—a mainstream American favorite with a dash of culinary excitement. Chef Gillis creates a pasta dish that holds as much appeal for Millennials seeking Latin-inspired dishes as it does for their parents. It was a winner in Barilla’s annual foodservice recipe contest.
3 lb. regular or PLUS farfalle
3 qt. heavy cream
2 tsp. paprika
21 cups frozen corn, thawed, divided
3 cups shredded Monterey Jack cheese
12 red bell peppers
9 poblano peppers
1/4 cup butter
2 large onions, thinly sliced
15 cloves garlic, coarsely chopped
Salt and black pepper, to taste
1 lime, zested and juiced
1/4 cup chopped fresh cilantro
- Cook pasta for half the time indicated on package. Drain pasta; drizzle with some olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller or walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In large saucepot, combine cream, paprika, and 14 cups corn. Season with salt and pepper; bring to a simmer for 20 min. Using an immersion blender, puree the mixture until smooth. Whisk in cheese until melted. Let cool; refrigerate until needed.
- Meanwhile, char bell peppers and poblanos over an open flame until blackened. Place in a bowl or container; cover to steam for 10 min. Peel off blackened skins. Cut peppers open and remove seeds. Cut peppers into 2-in. strips.
- In large saute pan, melt butter. Saute onions, garlic and remaining 7 cups corn until lightly caramelized. Add peppers and heat through. Season with salt and pepper. Set aside.
- For each serving, to order: Warm about 3/4 cup corn sauce in a large saucepan. Reheat 1 cup pasta in simmering water. Drain and add to sauce with some of pepper mixture. Season with lime zest and juice and plate. Top with more pepper mixture and a sprinkle of cilantro.