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Thursday, November 10, 2011

Shells with Balsamic Brown Butter Sauce

Here is a light dish that packs a lot of flavor. It's one of those in which you can swap out different ingredients to make it your own. I prefer using a pasta that will "grab" the sauce such as shells or even rigatoni, but in truth, any will do.

This delightful dish serves about 4 depending on how hungry your crew is.

Pot of boiling Water
2 tbsp Salt
1 cup Pasta (any will do, I prefer shells with this one)
5-6 tbsp Butter
1 tbsp Garlic, minced
1 tsp Basil, dried
1 tsp Parsley, dried
1/4 tsp Crushed Red Pepper (or to taste)
1/4-1/2 cup Summer Sausage, diced
3 tbsp Balsamic Vinegar
1 cup frozen Broccoli (or any frozen vegetable)
2-3 tbsp Parmesan Cheese

1) Drop pasta and salt in boiling water and cook to package directions.

2) In large skillet, melt butter and saute garlic, basil, red pepper and parsley about 5 minute on med-low heat. Do not let butter burn.

3) Add meat and balsamic vinegar to skillet when pasta is about 3 minutes to done.

4) Drop frozen vegetable in pasta water about 2 minutes before pasta is done.

5) Drain pasta and add to  skillet. Cook another 2 minutes and remove from heat.

6) Sprinkle with parmesan cheese just before serving.

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