This pasta recipe has a unique flavor that comes from allowing the balsamic vinegar to reduce. This mellows and sweetens the flavors, and also thickens the vinegar which allows it to adhere nicely to the penne. I added some leftover slices of grilled steak to the pasta to make it a little more substantial, but it would also taste great on its own or with grilled chicken.Print
Balsamic butter penne with roasted red peppers.
- 3 red peppers
- 1 tablespoon olive oil
- 2 teaspoons salt, divided
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 cup pine nuts
- 1 pound penne
- 1/4 pound butter, cut into pieces
- 2 cups fresh baby spinach
- 1/3 cup grated Parmesan cheese, plus more for serving
- Preheat the oven to 400 degrees.
- Chop the red pepper into 1 inch pieces. Place on a baking sheet and toss with olive oil and salt and pepper. Roast for 15 minutes.
- Meanwhile, put the vinegar in a small saucepan. Simmer, stirring occasionally, until 3 tablespoons remain and vinegar has thickened.
- Stir in the brown sugar. Remove from the heat.
- Cook the penne in a large pot of boiling, salted water according to the directions on the box.
- In a small dry saucepan, toast the pine nuts over medium heat until they are just golden brown. Remove from heat.
- Drain the pasta and toss with the butter, vinegar, pepper, pine nuts, spinach, parmesan, and the remaining 1 teaspoons salt.
- Serve with additional parmesan.
Source: Adapted from Food and Wine