Italian
Linguine with Chipotle Cheese and Red Peppers
Prep Time: 15 min | Cook Time: 15 min | Servings: 6 | Calories: 583
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Prep Time
15 min
Cook Time
15 min
Servings
6
Calories
583
This mouthwatering pasta dish will make your taste buds tingle with tons of garlicky flavor combined with zesty chipotle chilies cooked together with onions, bell peppers and Sargento® Shredded Mild Cheddar Cheese - Fine Cut to create a light yet substantial sauce that’s tossed with al dente-cooked linguine pasta.
Ingredients
- 3 Tbsp. olive oil
- 1 large or 2 medium red onions, thinly sliced
- 2 red bell peppers, thinly sliced
- 1/4 cup dry sherry
- 1 jar (12 oz.) roasted red peppers, drained, thinly sliced
- 2 cloves garlic, minced
- 1 lb. linguine pasta
- 1/4 cup chopped fresh parsley
- 2 Tbsp. balsamic vinegar
- 2 cups (8 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut, divided
- 2 Tbsp. minced drained chipotle chilies in adobo sauce*
Directions
- Heat olive oil in a large nonstick skillet over high heat. Add onions and bell peppers; cook, stirring frequently, until onions are soft and beginning to brown, 12 to 15 minutes. Stir in sherry, roasted red peppers and garlic. Simmer until liquid evaporates, 4 to 5 minutes. Mix cheese and chipotle chilies.
- Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta to pot. Add half of cheese mixture, 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 remaining cheese mixture.
