Denver Pasta Supper

Ingredients

• 0.8 pound elbow macaroni dried
• 1 cups fat-skimmed chicken broth 
• 4 servings salt and fresh-ground pepper 
• 1.5 tablespoons olive oil 
• 0.5 lb onion 
• 0.5 cup parmesan cheese shredded
• 0.5 pound poblano chilies (also called pasilla)
• 8  roma tomatoes (3 to 4 oz. each,)
• 0.5 cup whipping cream 

Equipment

• bowl
• frying pan
• oven

Directions

1. Rinse and core tomatoes; cut in half lengthwise, rub lightly all over with olive oil, and lay cut side up in a single layer in a 10- by 15-inch pan.
2. Bake tomatoes in a 450 regular or convection oven until edges begin to brown, 25 to 35 minutes.
3. Meanwhile, rinse, stem, and seed poblano chilies; cut lengthwise into 1/16- to 1/8-inch-wide strips. Peel and chop onion. In a 5- to 6-quart pan, combine chilies, onion, and 1 tablespoon olive oil. Stir often over medium-high heat until chilies are limp and beginning to brown, 10 to 15 minutes.
4. When tomatoes are done, push to 1 side of the pan. Scrape chili mixture into empty section; keep warm in a 150 oven.
5. In the 5- to 6-quart pan, bring 3 quarts water to a boil over high heat; add pasta. When boil resumes, reduce heat and boil gently until pasta is tender to bite, 6 to 10 minutes.
6. Drain pasta and return to pan. Set over high heat and immediately add 1 cup broth and the whipping cream; stir until boiling. For moister pasta, add more broth as desired (it soaks in quickly).
7. Remove from heat and stir in chili mixture.
8. Add 1/4 cup cheese, and mix.
9. Pour pasta mixture into a wide serving bowl, sprinkle with 1/4 cup cheese, and arrange roasted tomatoes on top. Spoon onto plates.
10. Add more cheese, salt, and pepper to taste. Accompany with baked bacon.