Ingredients

1 1/2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1 1/2 Lbs. onions, halved, thinly sliced
1 16 oz. jar roasted red peppers, drained, cut into thin strips
1 Cup canned low-salt chicken broth
1 Tbsp. balsamic vinegar
1/2 Tbsp. fennel seeds
12 oz. Linguine
1/2 cup freshly grated parmesan

Method

1) Melt 1 Tbsp. butter with oil in heavy large skillet
2) Add onions and saute until tender and caramelized, about 20 minutes
3) Add peppers, Saute five minutes
4) Add chicken broth, vinegar, and fennel seeds.
5) Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes
6) Whisk in remaining 1/2 Tbsp. butter
7) Season sauce with salt and pepper.
8) Remove from heat and cover to keep warm
9) Cook Linguine in large pot of boiling salted water until just tender but still frim to the bite
10) Drain, return to pot. Add sauce and toss to coat well.
11) Sprinkel with Parmesan cheese and serve
12) (4 servings)
13) Serve to greedy children.