Ingredients

• Kosher salt

• 1 lb. 

  spaghetti

• 2 tbsp. 

  plus 2 tsp. extra-virgin olive oil, divided

• 2 tbsp. 

  unsalted butter

• 1/2 

  white onion, chopped

• 3 

  cloves garlic, minced

• 1 

  large carrot, peeled and chopped

• 1 

  stalk celery, chopped

• 6 

  roma tomatoes, cored and chopped (with seeds)

• 2 

  bay leaves

• 2 

  chipotles in adobo sauce (I like Embasa brand), plus 1 tbsp. adobo sauce

• 1/4 c. 

  heavy whipping cream 

• Freshly ground black pepper

• 1/2 

  baguette, torn into bite-size pieces

• 1/4 c. 

  freshly grated Parmesan

• 1/4 c. 

  chopped fresh cilantro

Description

1. Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 2 cups pasta water before draining.  
2. Step 2Meanwhile, 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. 
3. Step 3Transfer 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. 
4. Step 4Strain sauce back into saucepan and bring to a boil over high heat. Reduce heat and simmer until thickened, about 15 minutes. 
5. Step 5Meanwhile, 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.
6. Step 6Add cooked pasta to sauce and toss, adding more reserved pasta water as needed to coat the noodles.
7. Step 7 Top pasta with croutons before serving.