Cook the pasta till your desired doneness with the water, 2 tablespoons extra Virgin olive oil, and 1 tablespoon salt. Drain and add olive oil and parsley.
Fire roast the pablano pepper on an open flame. When the skin is blackened and blistered put into a ziploc bag and seal to allow to steam the skin. Set aside for a bit.
After 10-15 minutes remove from the bag and take a spoon and scrape the skin off the pablano pepper. Then remove seeds and chop it up.
Add the meat to a pan with the olives and onions.
Finish Browning the meats, with the onions spices and add chopped pepper.
Cover and simmer for 15 minutes. Add the sugar, tomatoes ingredients. Let simmer for 20 minutes.
Serve with parmesan cheese on top, I hope you enjoy!!!
