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Caramelized Onion & Red Pepper Pasta




Source of Recipe


Internet


List of Ingredients




1 1/2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
1 1/2 lb. onions, halved, thinly sliced
1 16-oz. jar roasted red peppers, drained, cut into thin strips
1 cup canned low-salt chicken broth
1 Tbs. balsamic vinegar
12 oz. linguine
1/2 cup crumbled Feta cheese


Recipe



Melt 1 Tbs. butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in remaining 1/2 Tbs. butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.

Cook linguine in large pot of boiling salted water until just tender but
still firm to bite. Drain. Return to pot. Add sauce and toss to coat.
Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.