Fennel seeds, balsamic vinegar, roasted peppers, and caramelized onions really rev up this easy side dish.
Ingredients
Makes 4 side-dish servings
Step 1
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 rema ining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
Step 2
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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Reviews (66)
Back to Top我做的这道菜用晒干的西红柿相反d of peppers as one of my guests could boot eat peppers. No other changes. It was simply delicious. My favourite pasta sauce recipe!
nickyk
3/18/2014
I made this recipe using sundered tomatoes instead of peppers as the guests I was having could not eat peppers. It was delicious. One of my top paste sauce recipes.
nickyk
Atlantic Canada
3/18/2014
Simple and delicious - I used what I had at home, so ended up swapping the chicken broth for some red wine and water and omitting the fennel seeds - that made it a bit tangy, so I sprinkled some ground red pepper to balance the flavor out.
hoosier
7/15/2012
This was a wonderful dish. I roasted 3 peppers one red and 2 yellow. I caramelized the onion, then I sauteed almost 2 cups of mushrooms, quickly until they were caramelized and added about a tbsp of balsamic vinegar over, then quickly sauteed about 1/2 a bag of spinach. I also added about another 1/2 c of chicken broth and another tbsp of balsamic. This was a sure hit, flavor was wonderful with all the veggies and the balsamic, a nice change for pasta.
diajemm
Canada
8/5/2010
Agree: roast your own pepper, and make sure to caramelize those onions- yes, takes awhile. Fennel seeds are great. I'm not sure why this is classified as a "side"- it's a meal, easily, and a satisfying one with a glass of wine!
Anonymous
Boston, MA
3/9/2009
Substituted white wine for Chicken stock. No sense in killing Polly to make this dish. Also don't used jarred peppers. Roast your own over mesquite. mmmm. Also, add a little hot pepper, to balance the sweet flavors of the peppers and onions.
chris_w_hsu
Oaktown, CA
9/20/2006
I used chopped sundried tomatoes, added sesame and used much less chicken broth. It was wonderful but not quite perfect. Really quick and looks harder than it is too!
Dana15
MN
1/15/2006
A bit too subtle for my taste.
lolathecarchick
1/12/2006
I made this for a small dinner party. It was great. I grilled one red pepper rather than using jarred. It would have been better with two or possibly three. Other than that, it was great. We definitely will be having it again.
Anonymous
St. Paul, MN
8/7/2005
Much better than the chicken recipe.
Anonymous
Richmond, VA
1/10/2005
I didn't find this bland at all--it was a perfect complement to the pesto crusted chicken breast recipe. Yummy!
Anonymous
Philadelphia PA
10/11/2004
This is an acceptable alternative to tomato-based pasta recipes but nothing exemplary. My onion-loving husband actually requested that I cut back on the onions next time. The fennel adds an interesting flavor. Overall, this dish is easy and uses basic ingredients, so I'm sure we'll make it again.
Anonymous
Troy, OH
10/10/2004
good base recipe, great when improvised on.I doubled the recipe. used vidalia onions and carmelized until very brown{key}.roasted yellow, green and red peppers. I sauted cremini mushrooms,green onions, and five cloves of garlic in a seperate pan with the fennel seeds then added to onions I tossed in a bag of flat leaf spinach at the end with more vinegar and some of the parmesan. used real parmesan reggiano.I left overnight to blend , and tossed with al dente penne pasta.
Anonymous
Virginia Beach
5/16/2004
Wonderful recipe as a side dish or, with grilled chicken breasts, a nice main course. Not sure how Tampa found this bland -- maybe missed something? The combination of the roasted peppers, onions and balsamic flavors were amazing. A definite keeper.
Anonymous
San Diego
4/22/2004
I own a small catering company. A while back I was looking for a side dish that had great flavor and was not the usual rice pilaf or potatoes. THIS IS IT! I have made it several times and always recieve rave reviews. I even made is substituting the peppers for sun dried tomatoes (client didn't like peppers) and it worked out very well. I usually add a bit of butter just before serving that really enhances the flavor!
Anonymous
Livermore, CA
4/5/2004
