Denver Pasta Supper
source: Sunset Magazine
PREP AND COOK TIME: About 1 hour
MAKES: 4 servings 
8 Roma tomatoes (3 to 4 oz. each, about 1 3/4 lb. total)
About 1 1/2 tablespoons olive oil
1/2 pound poblano (also called pasilla) chilies 
1 onion (1/2 lb.)
3/4 pound dried rigatoni pasta or large elbow macaroni
1 to 1 1/2 cups vegetable broth
1/2 cup whipping cream
1/2 to 1 cup shredded parmesan cheese
Salt and fresh-ground pepper

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. 

Bake tomatoes in a 450 degree regular or convection oven
until edges begin to brown,  25 to 35 minutes.

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 

When tomatoes are done, push to 1 side of the pan. Scrape 
chili mixture into  empty section; keep warm in a 150 degree oven.

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.

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). Remove from heat and stir in
chili mixture. Add 1/4  cup cheese, and mix. Pour pasta mixture
into a wide serving bowl, sprinkle with 1/ 4 cup cheese, and
arrange roasted tomatoes on top. Spoon onto plates. Add more 
cheese, salt, and pepper to taste. 

Per serving: 586 cal., 31% (180 cal.) from fat; 22 g protein; 
20 g fat (9.1 g sat.); 82  g carbo (5.8 g fiber); 
283 mg sodium; 43 mg chol.