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Linguine with Chipotle Cheese and Red Peppers

Prep Time: 15

Cook Time: 15

Serves: Serves: 6

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® Fancy Shredded Mild Cheddar Cheese, 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.

Tips

• Tips: *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.