Presto Pasta Nights: Tagliatelle with Chipotle and Red Pepper SauceDieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert
For the first installment of the Pasta Presto Nights event in 2009, which is hosted by Ruth from Recipes 4 Every Kitchen, I fiddled with a recipe from an old Bon Appétit magazine (and found it is available online here).
Tagliatelle with Chipotle and Red Pepper Sauce
sounded rather yummy, especially since I was looking for something spicy, and some chipotles en adobo were crying „eat us!“ in my refrigerator.
While the original recipe asks for linguini, I substituted tagliatelle (and completely forgot the parsley… I was planning on using cilantro, though and still would next time).
3 tablespoons olive oil
1 1/2 large red onions, thinly sliced (I used yellow onions)
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 (I used Pecorino)
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 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 was quite nice, but I think it needs more veggies or less pasta. The amount of peppers would have been excellent for 2 or 3 servings of pasta, with 500 g tagliatelle it was more like 5 servings.
Still, a tasty vegetarian dish everybody loved due to the smoky spicyness of the chipotle peppers.