Balsamic vinegar is one of my favorite flavors to feature in my dishes, and this creamy balsamic pasta side dish will satisfy any balsamic-lover!
My husband (still feels so weird to say that!) and I are huge balsamic vinegar fans! We put it on everything, from meats to veggies (it totally loves oven-crisped asparagus) to bread, and I’m always looking for new and delicious ways to incorporate it into my recipes.
Which is why I absolutely love this side dish! It’s a great accompaniment for all kinds of meaty main dishes, like chicken and steak. It features lots of delicious balsamic paired with heavy cream to create a luscious and rich sauce for the linguine. Fresh arugula tossed in at the last minute gives a nice peppery flavor to the dish also.
Related: Grilled Cherry Tomato and Basil Crostini with Whipped Burrata and Balsamic Glaze
Now it’s your turn: what is your favorite simple pasta side dish? Share with me by commenting below!
- 1 lb. linguine
- 3 tbsp. butter
- 2 large shallots, minced
- 4 cloves garlic, minced
- ½ cup balsamic vinegar
- 2 cups heavy cream
- 3 large handfuls arugula
- Kosher salt
- Ground black pepper
- Cook linguine to al dente according to package instructions. Reserve about ½ cup pasta water.
- Melt butter in a large skillet over medium heat. Add shallots and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Add balsamic vinegar and allow to simmer until cooked down to a glaze, about 5 minutes. Add heavy cream and whisk to combine with the balsamic vinegar. Allow to simmer over low heat until the mixture has reduced to about 1 to 1 ¼ cups. It should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
- Once pasta has finished cooking, add directly to skillet with cream sauce. Toss to combine. Add some of the reserved pasta water if it is too thick.
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