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Linguine with Chipotle & Red Pepper Sauce

Source of Recipe


Bon Appetit, January 2002






List of Ingredients



• 3 Tbsp olive oil
  
• 1-1/2 large red onions, thinly sliced
  
• 2 red bell peppers, thinly sliced
  
• 1/3 cup dry Sherry
  
• 1 (12-oz.) jar roasted red peppers, drained, thinly sliced
  
• 2 cloves garlic, minced
  
• 2 tsp minced canned chipotle chilies
  
• 1 lb. linguine
  
• 1/4 cup chopped fresh parsley
  
• 2 Tbsp balsamic vinegar
  
• 1 cup freshly grated Manchego cheese
  






Instructions



1. Heat olive oil in large nonstick skillet over high heat. Add red onions and red bell peppers; saute until onions are brown, about 15 minutes. Stir in Sherry, roasted red peppers, garlic and chipotle chilies. 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.
   
   
3. 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.
   
   Makes 4 servings.