Linguine with Chipotle and Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
1 1/2 large red onions, thinly sliced |
2 red bell peppers, thinly sliced |
1/3 cup dry sherry |
1 12-ounce jar roasted red peppers, drained, thinly sliced |
2 garlic cloves, minced |
2 teaspoons minced canned chipotle chilies |
1 pound linguine |
1/4 cup chopped fresh parsley |
2 tablespoons balsamic vinegar |
1 cup freshly grated manchego cheese |
Directions:
1. Heat olive oil in large nonstick skillet over high heat. Add red onions and red bell peppers; sauté until onions are brown, about 15 minutes. Stir in Sherry, roasted red peppers, garlic, and chipotles. Simmer until liquid evaporates, about 6 minutes.
2. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain linguine, reserving 1/4 cup cooking liquid. Return linguine to pot. Add pepper mixture, parsley, vinegar, and reserved 1/4 cup cooking liquid; toss well. Season to taste with salt and pepper. Divide among bowls. Top with Manchego cheese.
3. * Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
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