Ingredients
- 1 jalapeno (minced)
- 240 ml cream (heavy)
- 200 gr elbow macaroni (uncooked)
- 120 gr ricotta cheese
- 120 ml green chile sauce
- 55 gr mozzarella cheese
- 40 gr parmesan cheese
- 8 gr pepper threads for (dried red garnish)
- some parsley
: for garnish Boil the macaroni until al dente and set aside. Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mixture to a large skillet. Over medium heat, stir in the parmesan, mozzarella, jalapeno, and Green Chile Sauce. Add the cooked macaroni and stir the pasta until incorporated. Adjust the seasoning with salt and pepper and transfer to wide soup bowls. Garnish with red pepper threads and parsley or cilantro. Recipe By : "Thyme in a Bottle", by Ingrid Croce
