This dish is very much what you make of it - it can be as complex or simple as your mood and contents of your pantry. Here's the barebones version, add or remove components as you like. Don't skimp on the quality of the balsamic vinegar, there's reasonably good cheap stuff out there, and aged vinegars tasty enough to drink straight from the bottle. This is what makes it work.
Difficulty: Easy
Ingredients:
Pasta (fresh if you have it)
Sausage (optional)
Coarsely chopped onion
Chopped brown mushrooms
Red wine
Grated hard cheese (example: asiago, parmesan)
Aged balsamic vinegar
Olive oil
Sea salt
Black pepper
Butter (optional, but delicious!)
Start your water boiling in a pot with a dash of salt.
In a pan, add a mixture of olive oil and butter heating up. Add the chopped onions and mushrooms. Once the onions start to go soft, add the sausage and a bit of salt.
Add pasta to the water once it's boiling.
When the mushrooms have begun to brown, the onions have started going see-through, and the sausage looks ok, add a splash of decent red wine - enough to coat just the bottom of the pan. Continue heating the pan as the wine thickens a little, then remove heat and set aside.
Drain the pasta, toss it into a bowl. Add the onion/mushroom/sausage mixture and stir. Add 2tbsp balsamic vinegar and toss. (You may want to add a bit of olive oil if it's looking dry, the object here is to ensure the pasta is coated with delicious.) Season with salt and pepper until it is amazing. Done!
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