-
1
Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact.
-
2
Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes.
-
3
Remove the tomato into a bowl to hold the juices.
-
4
Place the chile in a small plastic or paper bag; let rest 10 minutes.
-
5
When they are cool enough to handle, peel off the charred skin.
-
6
If some tiny blackened bits remain, they will just add to the flavor.
-
7
Be sure to save all the delicious juices.
-
8
Place tomato, onion, garlic, cilantro and jalapeno chile in the blender or food processor and process until almost smooth, about 1 minute.
-
9
Reserve.
-
10
Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling.
-
11
Add the pasta and cook, stirring constantly, until golden.
-
12
Remove all but 2 tablespoons of the oil.
-
13
Add pureed tomato mixture and cook, stirring often, for 2 minutes.
-
14
Reduce heat to low; add chicken stock and bring to a simmer.
-
15
Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed.
-
16
Serve with shredded Parmesan cheese and pico de gallo salsa if desired.
