This creamy balsamic pasta is my favorite pasta dish. I make it all the time. It’s creamy, tangy, cheesy, and just the perfect quintessential comfort dish. My husband is more of a red sauce fan, and I am more of a cream sauce (even though I am now dairy-free because of my little one), so I feel like this recipe is a good compliment.
If you aren’t a fan of clams this is just as good with chicken. I have made it several times with different types of protein. It’s really easy to throw together. I really love experimenting with Italian sauces for pasta, it’s definitely one of my favorite foods.
Creamy Balsamic Pasta
- 1 onion chopped
- 1 8 oz jar sun-dried tomatoes juilenned, reserve a little of the oil
- 4 cloves garlic minced
- 1 C heavy cream
- 1/8 C balsamic vinegar
- salt & pepper to taste
- 1/2 C fresh parmesan cheese grated
- 1 10 oz can baby clams drained
- 8-16 oz box noodles of choice
- fresh parsley
- extra fresh Parmesan grated
In a high lid pan melt 1 TBSP butter with 1 TBSP reserved oil from the sun-dried tomatoes.
While this is going prepare your noodles according to package instructions.
Once the butter is melted add onions into the pan and saute. Once the onions become translucent add garlic. Season with salt & pepper, to taste. Saute again for another 2-3 minutes. Then add the sun-dried tomatoes and warm through.
Add the cream and bring to a simmer. Once the cream is simmering add the balsamic vinegar and again bring to a simmer.
Melt in the Parmesan cheese and add the baby clams till the clams are warmed through. Melt in the additional TBSP butter.
Pour sauce over noodles and garnish with parsley and fresh Parmesan.