Linguine Balsamic Reduction Recipe
Make Linguine Balsamic Reduction Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Balsamic Reduction
Garnish
Method
Pasta Preparation
- 1
Cook the Linguine
In a large pot, bring water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the linguine and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, drain the linguine in a colander and set aside. Do not rinse, as this will remove the starch that helps the sauce cling to the pasta.
Balsamic Reduction
- 3
Prepare the Balsamic Reduction
In a small saucepan, combine 1 cup of balsamic vinegar and 2 tablespoons of honey. Bring the mixture to a gentle boil over medium heat.
- 4
Simmer the Reduction
Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Remove from heat and let it cool slightly.
Assembly
- 5
Combine Pasta and Reduction
In a large mixing bowl, toss the drained linguine with the balsamic reduction until well coated.
- 6
Serve
Plate the linguine and top with freshly grated Parmesan cheese and garnish with fresh basil leaves. Drizzle additional balsamic reduction on top if desired.