Cooking with Vanilla: Pasta with Sauce ­Veracruz

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Makes 6 to 8 servings

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry, or seafood.

• 4 large cloves garlic, unpeeled
• 2 large yellow onions
• 2 medium carrots
• 4–6 fresh New Mexican green chiles
• 2 large red sweet peppers
• 2 pounds ripe Roma tomatoes
• 1 1/2–2 tablespoons extra-virgin olive oil
• 1 1/2–2 cups rich chicken, beef, or vegetable stock
• 1 cup sun-dried tomatoes, cut into very thin strips (soften in hot water if dry packed)
• 2 teaspoons chopped fresh rosemary
• 2 tablespoons chopped fresh sweet ­marjoram or mild oregano
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon cumin seeds, toasted and coarsely ground
• 2 teaspoons coriander seeds, toasted and coarsely ground
• 2 tablespoons small capers
• 1/4 cup tequila, reposado or anejo type
• 1 teaspoon vanilla extract
• 1–1 1/2 pounds zucchini, thinly sliced
• Salt and freshly ground black pepper
• 12 ounces ziti, rigatoni, fettucine, or linguine, cooked according to package directions
• 2 tablespoons chopped fresh cilantro
• 1/2 cup toasted pine nuts or walnuts
• 1/2 cup freshly grated parmesan or romano cheese (optional)

1. Preheat the oven to 450°F. Wash the fresh vegetables and pat dry. Do not peel or cut. Rub them with some of the olive oil and place them on a well-oiled baking sheet. Bake them until the skins are browned and the insides are softened. Remove the vegetables from the oven as soon as they’re done, letting the rest cook as long as needed; the onions and garlic will require 30 to 40 minutes.

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