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
Need to make a substitution?
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.