Presto Pasta Nights: Tagliatelle with Chipotle and Red Pepper Sauce
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.