• Ingredients: 24
  • Serves: 4

Linguine with chipotle and red pepper sauce with linguine, chopped fresh parsley, balsamic vinegar, freshly grated manchego cheese.


For sauce

For veal

  • Special equipment: a well-seasoned ridged grill pan
  • Accompaniment:buttered noodles with chives

For duxelles

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 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.
  2. Step 2 Stir in Sherry, roasted red peppers, garlic, and chipotles. Simmer until liquid evaporates, about 6 minutes.
  3. Step 3 Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

    For this step you will need

  4. Step 4 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.

    For this step you will need

  5. Step 5 * Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.

    For this step you will need