Chipotle Spaghetti With Parmesan-Cilantro Croutons

Step 1

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 2 cups pasta water before draining.

Step 2

Meanwhile, in a large, heavy saucepan over medium-high heat, heat 2 teaspoons oil and butter. Add onions and garlic and cook until soft and starting to turn golden, 5 minutes. Add carrots and celery and cook 2 minutes more. Add tomatoes and bay leaves and cook over medium heat, stirring occasionally, until vegetables are soft, about 15 minutes. Discard bay leaves.

Step 3

Transfer mixture to a blender and add chipotles, adobo sauce, cream, and 1 cup reserved pasta water. Blend until smooth. Season to taste with salt and pepper.

Step 4

Strain sauce back into saucepan and bring to a boil over high heat. Reduce heat and simmer until thickened, about 15 minutes.

Step 5

Meanwhile, make croutons: Heat broiler. On a large rimmed baking sheet, toss baguette pieces with remaining 2 tablespoons oil and season with salt and pepper. Sprinkle with Parmesan. Broil until deeply golden, 2 to 3 minutes. Top with cilantro.

Step 6

Add cooked pasta to sauce and toss, adding more reserved pasta water as needed to coat the noodles.

Step 7

Top pasta with croutons before serving.