Linguine With Chipotle And Red Pepper Sauce

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 1/2 tablespoons	22ml	Red onions - thinly sliced (large)
2		Red bell peppers - thinly sliced
1/3 cup	78ml	Dry Sherry
1		Roasted red peppers - (12 oz) - drained, sliced thin
2		Garlic cloves - minced
2 teaspoons	10ml	Minced canned chipotle chilies - see * Note
1 lb	454g / 16oz	Linguine
1/4 cup	36g / 1.3oz	Chopped fresh parsley
2 tablespoons	30ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Freshly-grated Manchego cheese

Recipe Instructions

* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

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 chipotles. Simmer until liquid evaporates, about 6 minutes.

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.

This recipe yields 4 servings.

Source:
Bon Appetit, January 2002

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