Balsamic Sauce Pasta

26 Dec

A little something different to do with pasta. A fairly quick and light preparation perfect for a dinner after all those holiday feasts.

Time: 15 minutes        Serves: 4


  • 8 oz. pasta of your choice (short is better)
  • 2 specialty sausages (I used chicken with provolone & sun-dried tomato)
  • 1 small head broccoli, cut into florets
  • 1 bunch asparagus, trimmed (I used green & white)
  • 1 tbsp olive oil or butter
  • 1 tbsp flour
  • 4 tbsp balsamic vinegar
  • 1 1/2 cups chicken stock
  • salt & pepper to taste
  • crushed red pepper flakes to taste
  • shredded/grated cheese, optional (I used Asiago)

How to make it

  • Cook pasta in salted water until al dente. Drain.
  • Meanwhile, cook sausage over medium heat in a skillet with about an inch of water at bottom of pan. Cook about 5 minutes on each side. Remove & sliced once cool enough to handle.
  • Meanwhile, boil a pot of salted water. Add broccoli and asparagus and cook about 5-7 minutes for firm vegetables (longer if you like them softer). Drain.
  • For the sauce, heat olive oil over medium heat. Add flour and whisk with a fork until well incorporated. Add Balsamic and whisk until well incorporated. Add chicken stock and stir well. Add salt and peppers. Cook until reduced about half.
  • To serve, add sausage and veggies to sauce and then serve over the pasta. Top with cheese if desired.

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