Tuesday, September 7, 2010
Dark Chocolate Linguine with Spicy Chipotle Sauce with Ground Turkey
Last week when I was in Seattle, I came across a vendor In Pike's Place selling a wide assortment of different types of pastas, the first that I fell in love with was Dark Chocolate Linguine. I love the idea of something different, and I knew I had to have some. So, with a few other flavors as well, I packed a half pound of the dark chocolate pasta into my carry on and brought it right on back to Boston.
Throughout the week I kept picturing desserts, featuring things like marscapone or white chocolate shavings. The more I thought about it though I wanted something savory, something unexpected. Since I've been craving all things Mexican lately, I wondered if I couldn't create something inspired by a mole, the most delicious savory use of chocolate in my opinion.
What I ended up with was rich, impossibly spicy, but full of interesting flavors. Now in just made this for myself, so you'll want to increase the amounts if you make it for more, though I had leftovers so this could work for two.
3 cloves garlic, sliced thin
2 tbsp chopped chives, plus extra for garnish
2 tbsp chopped red onion
1 jalapeño pepper, chopped
1/2 lb ground all white meat turkey
1 tsp chili powder
1 tsp cinnamon
1 can chipotle peppers in adobo sauce
1/4 cup light beer
1 tbsp pineapple juice
1 tsp red wine vinegar
2 tsp tomato paste
1/4 lb dark chocolate pasta
I started by finely chopping the garlic, chives, onion and jalapeño. I added this to a hot pan that I had coated with vegetable oil. As these aromatics began to cook over medium heat, I added the chili and cinnamon, and then the turkey meat. This all cooked for a short time as I removed four of the chipotle peppers from their tin can, and chopped them finely. I added these to the pan, and then added an additional tablespoon of the adobo sauce. I stirred in the beer, for depth, pineapple juice for sweetness, the vinegar for brightness, and the tomato paste to bind it. Then I placed the cover on the pan, reduced the heat to low, and let the flavors develop for about 45 minutes. This time isn't needed if you don't have it, but I found that each flavor found it's place this way.
When I was ready for dinner, I added the pasta to a pot of boiling, salted water and cooked until al dente- about 8- 10 minutes. As it finished cooking, I drained it, and then added it to the sauce. A quick stir, and it was ready to eat.
I put a portion on my plate, accented it with chopped chives, and enjoyed!
The chipotle mixed with the jalapeño created a lot of spice, but it was delicious spice, and through it was the sweetness of the pineapple juice, and the lovely chunks of sweet garlic. What I adored really though was the chocolate pasta. Rich chocolate taste, but without a nagging sweet quality. When combined with the spice of the sauce it created a reminder of the delicious taste of mole.
I am seriously loving this chocolate pasta.... What would you make with it?
Last December I declared 2023 the year I would return to food writing. It was a bold statement (even now as I look at my last published dat...
This past summer I had the incredibly joy to host my very first Nespresso give away. The winner of the Pixie machine with Aeroccino+ was s...
Just part of the spread In place of our normal Monday segment- Locally Featured- I am going to twist things just a tad. This past weeken...
The (extreme) cold has hit Boston over the past few days signalling the city to bundle up, and take all precautions to keep warm! Now I don...