Pasta with a Simple Barrel Aged Balsamic Vinegar Sauce

Full meal for 2-3 people. By Pamela Malcontento Co- Founder

This is simple, can be made by anyone and takes a total of 30 minutes for an innovative and satisfying meal.  We used chickpea pasta but you can you regular semolina, whole wheat or any type of pasta you like.

We prefer Romano cheese to Parmesan for topping this recipe as the tang of the cheese compliments the sweetness of the Balsamic sauce rather than adding Parmesan which is also sweet.

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Your List of Ingredients

• 2 tbs olive oil

• 2 garlic cloves chopped

• 1 cup fresh kale finely chopped

• 1 cup cherry tomatoes whole

• 2 tbs fresh basil finely chopped

• 1 cup italian sausage chopped if in links for bulk

• 1/2 cup Whiskey Hound Barrel Aged Dark balsamic Vinegar

• 2 tbs water

• Box of your favorite pasta (12 oz)

• Salt and black pepper to taste

• Grated Romano Cheese for topping after plating

Let’s Get Started

• Add oil, sausage and kale to a saute pan and cook on medium stirring until kale softens.

• Then add garlic, tomatoes and basil, stir and keep cooking for about 5 minutes. 

  
  

• Turn to low heat, add vinegar and water and cover pot, simmering very low for about 15 minutes. 

• While this simmers, cook your pasta to the manufacturer's instructions and drain. 

• Combine pasta with your sauce, toss and serve topping with Romano cheese.

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