Instructions
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.
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain linguine, reserving ¼ cup cooking liquid. Return linguine to pot. Add pepper mixture, parsley, vinegar and reserved ¼ cup cooking liquid; toss well. Season to taste with salt and pepper. Divide among bowls. Top with Manchego cheese.
\Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.*
Notes
Cooked April 10, 2004 – Used CILANTRO instead of parsley, excellent improvement.
SHOULD TAKE CARE TO USE CORRECT AMMOUNT OF CHIPOTLE
Excellent, 4★
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Clipping text (end of a different recipe, a miso-glazed salmon, on the same clipping)
- 6 6-ounce salmon fillets (each about 1½ inches thick)
- Finely chopped green onions
Whisk first 6 ingredients in small bowl.
Preheat broiler. Line baking sheet with aluminum foil. Place salmon on foil, skin side down. Spread miso mixture over salmon. Broil fish until glaze begins to blister and brown, about 3 minutes. Cover fish loosely with foil. Broil until fish is cooked through, about 5 minutes longer. Transfer fish to plates. Top with onions.
\Available at Japanese markets and in the Asian foods section of supermarkets.*