Ingredients
1
1/2 large red onions, thinly sliced
2
red bell peppers, thinly sliced
1
12-ounce jar roasted red peppers, drained, thinly sliced
2
tsp minced canned chipotle chilies *
1/4
cup chopped fresh parsley
1
cup freshly grated Manchego cheese
Directions
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.
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.
3.
* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.
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