I could eat pasta all day every day. I never tire of pasta, and it honestly confuses me as to how I don’t get bored. I shouldn’t complain though, because pasta can be prepared many different exciting ways; you can prepare a lighter dish, like this one, or something heavy and creamy like my Classic Carbonara. This recipe has the tanginess of balsamic vinegar, the sharp bite of parmesan, and the crunchiness of bell peppers. This savory dish should keep a space in your rotation.
What you’ll need:
Red Bell Pepper
Green Bell Pepper
Bring a deep pot of water to a boil, salt the water. Add the penne pasta and cook until al dente. When pasta is cooked, drain into a colander and keep pasta warm. Meanwhile, mince the shallot and set aside. Julienne the red and green bell pepper and set aside with the shallot.
In a skillet, add a tablespoon of olive oil, add the minced shallot and julienned peppers and saute over medium heat. The shallot should be caramelized and the peppers should just be starting to soften.
Add the balsamic vinegar and cooked penne pasta to the pan. Toss together until everything is coated with the balsamic. Add some cracked pepper to taste.
Distribute into preferred food holding device and garnish with parmesan cheese and chopped parsley.
Balsamic Penne with Peppers and Shallot
1 lb or 16 oz. penne pasta
1 whole shallot, minced
Red bell pepper, julienned
Green bell pepper, julienned
1 TBSP olive oil
¼ cup balsamic vinegar
1 TBSP cracked pepper
¼ cup parmesan cheese, grated
½ bunch parsley, chopped
- Bring a deep pot full of water to a boil. Season the water with salt. Add the penne pasta and cook until al dente. If using a packaged product refer to the cooking instructions.
- While pasta is cooking add the olive oil into a saute pan and place on a burner at medium heat. Add the minced shallot and julienned peppers to the pan. Saute until the shallot is caramelized and the peppers start to softened. Add the balsamic vinegar and cracked pepper.
- When pasta is cooked, drain into a colander and then add the pasta into the saute pan with the shallot, peppers, and balsamic. Toss it all together until the pasta and peppers are coated lightly in the balsamic.
- Immediately distribute into desired bowl or plate and garnish with grated parmesan cheese and chopped parsley.