Recipe information
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 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.
Step 3
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
