-
1
Roast the poblanos or the green peppers and the jalapeno 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.
-
2
Transfer them to a bowl and cover tightly with plastic wrap.
-
3
Let stand until cool.
-
4
Cut the peppers in half lengthwise and remove the stem and seeds.
-
5
Scrape off the blackened skin of the pepper.
-
6
Cut the peppers into 1/2-inch cubes.
-
7
Heat the oil in a medium saucepan over medium heat.
-
8
Add the onion and garlic and cook, stirring, until the onion is softened, about 3 minutes.
-
9
Pour in the wine, increase the heat to high and boil until the wine is reduced to 1 tablespoon.
-
10
Add the tomatoes and two-thirds of the peppers and heat to boiling.
-
11
Reduce the heat to a simmer and cook until the tomatoes are very tender, about 20 minutes.
-
12
Stir occasionally to break up the tomato pieces.
-
13
Add the basil, sugar and salt and pepper to taste.
-
14
Combine the goat cheese and the remaining peppers in a food processor or blender.
-
15
Process until the peppers are finely chopped and the cheese is very creamy.
-
16
Prepare pasta according to package directions.
-
17
Drain the pasta and return it to the pot.
-
18
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.
-
19
Transfer pasta to a serving bowl.
-
20
Serve, passing the remaining goat cheese separately.
