The missing zing: Balsamic-glazed penne with roasted asparagus

I love balsamic vinegar. Like, really love it. I add it to pasta, salad, rice, almost any savory dish that seems a little lacking in flavor. And I add it in quantities that would probably make most people shudder. Jared certainly likes it well enough, too, but any time I’m cooking and he sees me reaching for the balsamic vinegar bottle, I can tell he’s getting nervous. A little goes a long way, he likes to remind me.

So yes, I have a reputation for excessive balsamic vinegar usage, which is probably why Jared reacted the way he did as he watched me measure out a full two-thirds cup of it into a saucepan while putting together this recipe. Whether you use a lot or a little, balsamic vinegar likes to show you that it’s there. The second it hits the heat, it lets out a wonderful sizzle and a swoosh of steam that fills your nose if you’re standing too close. I lean in a smidge. Jared jumps back.

In most cases, two-thirds of a cup is definitely a lot of vinegar, and you might feel as if you’re basting yourself in it when you first begin this recipe. But by the end, once it’s simmered down into a beautiful, syrupy sauce, and it’s tossed in with the pasta, butter and roasted asparagus, that pungent zing is replaced by a smooth, rich glaze that coats the penne perfectly and makes you happy with every bite.

Jared was skeptical, but now he’s a believer. Balsamic vinegar knows no limits.

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Balsamic-Glazed Penne with Roasted Asparagus
Adapted slightly from Food and Wine

• 1 pound fresh asparagus, trimmed and then cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon coarse sea salt or kosher salt
• ½ teaspoon freshly ground black pepper
• 2/3 cup balsamic vinegar
• ½ teaspoon brown sugar
• 1 pound whole-wheat penne
• 6 tablespoons salted butter, cut into ¼-inch cubes
• ½ cup Parmesan cheese, plus more for serving

Heat the oven to 400 degrees F. Place the cut asparagus on a large, rimmed baking sheet (lined with foil for easy cleanup). Drizzle the olive oil over top, and sprinkle on ½ teaspoon salt and ¼ teaspoon black pepper. Toss until the asparagus is evenly coated, then spread it back out in an even layer. Roast until the asparagus is tender and its ends begin to get slightly brown and crisp, 15 to 20 minutes, tossing partway through.

In the meantime, put the balsamic vinegar in a small saucepan and simmer until 3 tablespoons remain (you’ll know it’s reduced enough when the vinegar coats the back of a spoon). Stir in the brown sugar and remaining ¼ teaspoon black pepper. Remove from the heat.

While the vinegar is reducing, cook the penne according to package instructions. Drain the pasta, and toss it with the butter and vinegar until it’s well coated. Add the asparagus, Parmesan and the remaining ½ teaspoon salt, and toss gently to combine. Serve with the extra Parmesan.

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Funnily enough, this was actually the very first recipe I pinned on Pinterest at least two years ago, and I finally got around to making it last week. We all love it, and I can’t believe it was just sitting on that board for so long, waiting to be tried. Now, it’s officially added to the rotation. Woot!

Have you tried any great new recipes lately? Are there any fellow balsamic vinegar lovers out there with delicious dishes to share? What are your favorite flavors that you could eat by the cupful (even if you know you shouldn’t)? Do tell!

XO,
Katrina