Hatch Chile Baked Penne: A Creamy & Comforting Taste of New Mexico’s Finest
Leaving the world of cookies behind for a moment, I’m thrilled to share a savory recipe that perfectly captures the essence of Austin’s vibrant culinary scene, especially during the peak of August: Hatch Green Chile Baked Penne. This dish celebrates the beloved Hatch green chile, a pepper that garners immense popularity here in Austin and beyond during its brief, exciting season. Originating from the fertile Hatch Valley in New Mexico, these unique chiles are typically lighter in color, possess a distinct, slightly sweeter flavor profile, and are generally a bit skinnier than their poblano counterparts. During this special Hatch season, we embrace their versatility, incorporating them into almost everything imaginable. In this particular recipe, they transform an ordinary baked penne into an extraordinary, creamy, and deeply flavorful experience.
The inspiration for this delightful recipe comes from the legendary Jean Andrews, fondly known throughout Austin as “The Pepper Lady.” Though I never had the privilege of meeting her in person, I’ve always felt a peculiar connection to her work and legacy. Interestingly, our names once appeared in the same newspaper issue – I had won a local cooking contest, while she was promoting her seminal work, The Peppers Cookbook. Just a day or two later, during a routine visit to my ear doctor, he casually remarked that two of his patients had been featured in the paper. It was one of those classic “Austin sure is a small town” moments that locals instantly recognize. If you’ve lived here for any length of time, you’ll understand what I mean; everyone seems to know someone you know.
That serendipitous encounter prompted me to immediately seek out and purchase The Peppers Cookbook the very next day. This particular Hatch Chile Baked Penne recipe is lovingly adapted from one of the book’s original creations, which initially called for poblano peppers. My adaptation swaps in the seasonal Hatch chiles, enhancing the dish with their unique character. As you can observe from the accompanying photograph, I prepared a smaller fraction of the dish for my personal use. This flexibility is another wonderful aspect of this recipe – it scales beautifully! You can effortlessly halve, quarter, or even eighth the ingredients to suit your needs, whether you’re cooking for one or a crowd. However, rest assured, the complete, full-batch Hatch Chile Baked Penne recipe, designed to serve a generous party, is detailed below.
Before diving into the recipe specifics, let’s talk a bit more about what makes Hatch chiles so special. Grown exclusively in the Hatch Valley of New Mexico, these peppers are a source of immense pride for the region. Their unique terroir, with its specific climate and soil, contributes to the unparalleled flavor that can range from mild and subtly sweet to intensely fiery, depending on the variety. The roasting process, which is an integral part of preparing Hatch chiles, further enhances their complex flavors, imparting a smoky depth that is simply irresistible. This baked penne dish leverages that rich, roasted flavor, melding it with creamy components and savory pasta to create a truly comforting meal.
The Culinary Magic of Hatch Chiles
Hatch chiles aren’t just any pepper; they are a cultural phenomenon, especially in the American Southwest. The annual harvest in late summer and early fall sparks festivals and celebrations, and grocery stores across the country eagerly bring in truckloads for eager customers to roast. What sets them apart? It’s a combination of factors:
- Flavor Profile: Unlike many other chiles that offer a straightforward heat, Hatch chiles present a nuanced balance. They are often described as having an earthy, buttery, and slightly sweet undertone, coupled with varying degrees of heat. This complexity makes them incredibly versatile in cooking.
- Seasonality: Their limited availability adds to their allure. Knowing that you can only get fresh Hatch chiles for a short window each year makes their inclusion in dishes like this baked penne all the more special.
- Roasting Perfection: Roasting Hatch chiles is key to unlocking their full potential. The process softens the flesh, making them easier to peel, and intensifies their smoky, rich flavor. This step is non-negotiable for achieving the authentic taste in this pasta dish.
Understanding these characteristics helps appreciate why this Hatch Chile Baked Penne is more than just a pasta dish; it’s a celebration of a unique agricultural treasure.
Hatch Chile Baked Penne Recipe
Hatch Chile Baked Penne
Cookie Madness
Pin Recipe
Ingredients
- 3 Hatch green chile peppers choose mild, medium, or spicy according to your preference
- 10 cups of water for cooking pasta
- 1 teaspoon chicken or vegetable soup base or substitute with a good quality broth or extra salt
- 14 to 16 ounces of penne pasta or other short pasta shape
- 2 cups of sour cream or a mixture of sour cream and full-fat plain yogurt for a lighter option
- ¼ cup heavy cream optional, for extra richness
- 2 cups Mexican style shredded cheese such as Monterey Jack, a Mexican blend, or Colby Jack
- Salt and freshly ground black pepper to taste
Instructions
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Roast and Prepare the Hatch Chiles: Begin by roasting the fresh Hatch chile peppers. Carefully slit each chile pepper down its center lengthwise and, using a spoon or your fingers, scrape out the seeds and any membranes to control the heat. Arrange the prepared chiles on a large, foil-lined baking sheet. Preheat your oven to 450°F (230°C). Bake the chiles for approximately 10 minutes, or until their skins begin to visibly blister and char. Using tongs, carefully turn the chiles over and bake for another few minutes to ensure even blistering. Once roasted, remove the baking sheet from the oven. Immediately transfer the hot peppers to a heavy-duty freezer bag or a heat-proof bowl with a tight-fitting lid. Seal the bag tightly or cover the bowl, allowing the chiles to steam as they cool. This steaming process makes peeling the skins significantly easier. Once cooled, remove the chiles from the bag or bowl, peel away the blistered skins, and finely chop the flavorful chile flesh.
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Cook the Penne Pasta: In a large pot, bring 10 cups of water to a rolling boil. Stir in the chicken or vegetable soup base, which will impart a subtle, savory depth to the pasta. If you’re skipping the soup base, remember to add a generous pinch of salt to the water for seasoning. Add the penne pasta to the boiling water and cook according to package directions until it is perfectly al dente, typically 7 to 12 minutes depending on the specific type of pasta used. Drain the pasta thoroughly once cooked.
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Prepare the Creamy Chile Mixture: While the pasta is cooking, combine the sour cream (or sour cream and yogurt mixture) and the previously chopped Hatch chile peppers in a food processor or blender. Process until the mixture is smooth and the chiles are well incorporated, creating a vibrant, creamy sauce.
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Combine and Season: Transfer the drained, hot penne pasta to a large mixing bowl. Add the creamy sour cream and chile mixture, tossing gently to coat the pasta evenly. Stir in 1 cup of the shredded Mexican-style cheese. This is also the stage where you can optionally add the ¼ cup of heavy cream for an extra layer of luxurious richness. Taste the pasta mixture and adjust seasoning with salt and freshly ground black pepper as needed. I personally find the soup base and cheese provide ample seasoning, but feel free to customize to your palate.
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Bake to Golden Perfection: Lightly grease a 9×13 inch casserole dish. Transfer the pasta mixture into the prepared dish and spread it evenly. Cover the casserole dish tightly with aluminum foil and bake in the preheated 375°F (190°C) oven for about 10 minutes, allowing the flavors to meld and the dish to heat through. After 10 minutes, remove the foil and generously sprinkle the remaining 1 cup of shredded cheese over the top of the pasta. Return the uncovered casserole to the oven and continue baking for another 10-15 minutes, or until the cheese is beautifully melted, bubbly, and lightly golden brown. Let stand for a few minutes before serving.
Notes
Hatch Pepper Quantity & Spice: The amount of Hatch peppers specified is a suggestion. Feel free to use more or fewer, depending on your love for chiles and your desired spice level. Remember that Hatch chiles come in various heat levels (mild, medium, hot), so choose wisely!
Soup Base Alternatives: The chicken or vegetable soup base primarily enhances the pasta’s flavor with a subtle umami note. While it adds a nice touch, it’s not strictly essential. If you choose to omit it, be sure to generously salt the pasta water to ensure your penne is well-seasoned from the start. A good quality vegetable or chicken broth can also be used in place of water and soup base for cooking the pasta.
Dairy Alternatives: For a slightly lighter version, you can substitute half of the sour cream with full-fat plain Greek yogurt. This adds a nice tang without sacrificing creaminess.
Additions for a Heartier Meal: To make this dish a more complete meal, consider adding cooked shredded chicken (rotisserie chicken works great!), browned ground beef, or black beans to the pasta mixture before baking. These additions complement the Hatch chile flavors wonderfully.
Tips for Perfect Baked Penne Every Time
Achieving the perfect Hatch Chile Baked Penne is simple with a few helpful tips:
- Don’t Overcook Your Pasta: Since the pasta will bake further in the oven, it’s crucial to cook it only until al dente. This ensures it doesn’t turn mushy in the final dish.
- Quality Cheese Matters: While any shredded cheese will melt, using a good quality Mexican blend or fresh Monterey Jack will significantly enhance the flavor and provide that desirable creamy, gooey texture.
- Customize Your Heat: Hatch chiles range from mild to extra hot. If you’re sensitive to spice, opt for a mild variety or remove more of the seeds and membranes. For heat lovers, leave some seeds in or choose a hot variety.
- Serve Warm: Baked pasta dishes are always best served warm, straight from the oven. The creamy sauce and melted cheese are at their peak.
Serving Suggestions and Pairings
This creamy Hatch Chile Baked Penne is a satisfying meal on its own, but it also pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette offers a refreshing contrast to the rich pasta. Garlic bread or crusty artisan bread is perfect for soaking up any leftover sauce. For a more elaborate meal, consider serving it alongside grilled chicken or a simple roasted vegetable medley.
Storing Leftovers and Meal Prep
Leftovers of Hatch Chile Baked Penne are just as delicious, if not more so, the next day! Store any remaining pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave for individual portions or cover the entire dish with foil and warm it in a 300°F (150°C) oven until heated through. You might want to add a splash of milk or broth before reheating if it seems a bit dry.
There’s truly nothing quite like the flavor of fresh, roasted Hatch green chiles, and this baked penne recipe provides a fantastic vehicle for their unique taste. It’s a comforting, satisfying dish that brings a touch of New Mexico’s culinary heritage right to your dinner table. Whether you’re a long-time fan of Hatch chiles or just discovering their magic, this creamy baked pasta is sure to become a seasonal favorite. Enjoy the process of creating this flavorful meal and savor every bite of this Austin-approved delight!