Fettuccine with Tomato-Poblano Sauce and Green Chile Goat Cheese

Serves 4

12 oz. Fettuccine, uncooked
2 poblano chiles, or 2 green bell peppers and one jalapeño pepper
1 tbsp. olive or vegetable oil
1 small red onion, finely diced (about 1/3 cup)
2 tsp. minced garlic
1/3 cup dry red wine
1 15-oz. can plum tomatoes, with liquid, coarsely chopped
2 tbsp. thinly sliced fresh basil
1/2 tsp. sugar
Salt and freshly ground pepper to taste
1 cup soft goat cheese or 1 8-oz. package plain Boursin cheese

Roast the poblanos or the green peppers and the jalapeño directly over a gas jet of the range (or under a pre-heated broiler), turning them often with a pair of tongs, until blackened on all sides. Transfer them to a bowl and cover tightly with plastic wrap. Let stand until cool. Cut the peppers in half lengthwise and remove the stem and seeds. Scrape off the blackened skin of the pepper. Cut the peppers into 1/2-inch cubes.

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 3 minutes. Pour in the wine, increase the heat to high and boil until the wine is reduced to 1 tablespoon. Add the tomatoes and two-thirds of the peppers and heat to boiling. Reduce the heat to a simmer and cook until the tomatoes are very tender, about 20 minutes. Stir occasionally to break up the tomato pieces. Add the basil, sugar and salt and pepper to taste.

Combine the goat cheese and the remaining peppers in a food processor or blender. Process until the peppers are finely chopped and the cheese is very creamy.

Prepare pasta according to package directions. Drain the pasta and return it to the pot. Add the tomato sauce and half the cheese mixture and cook over medium heat until the cheese is melted and the pasta is coated with the sauce. Transfer pasta to a serving bowl. Serve, passing the remaining goat cheese separately.