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Caramelized Onion and Roasted Red Pepper Linguine

Caramelized Onion and Roasted Red Pepper Linguine


  • 1 1/2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds onions, halved, thinly sliced
  • 1 16-ounce jar roasted red peppers, drained, cut into thin stirps
  • 1 cup canned low-salt chicken broth
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon fennel seeds
  • 1/2 cup freshly grated Parmesan cheese

Recipe Preparation

  • Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in remaining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.

  • Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.

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