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Pasta Recipes


Discover Delicious Pasta Recipes with Flavored Balsamic Vinegar & Olive Oil

Explore a variety of mouthwatering pasta recipes, including vegetarian, meat, fish, and seafood options, all enhanced with our premium flavored balsamic vinegars and gourmet olive oils. Whether you're looking for a savory garlic-infused pasta, a refreshing citrus balsamic drizzle, or a rich, truffle-infused dish, we have the perfect recipe for you!

Looking for a specific flavor combination? Let us know, and we'll showcase recipes featuring your favorite flavored balsamic vinegar and olive oil pairings!

 

Fig Balsamic Braised Short Rib Pappardelle

A slow-braised, deeply flavored pasta with fall-apart short ribs cooked in Fig Balsamic Vinegar, red wine, and herbs.

Ingredients

  • 1½ lbs boneless short ribs
  • 2 tbsp Garlic Olive Oil
  • 1 cup Fig Balsamic Vinegar
  • 1 cup beef broth
  • 1 cup red wine
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 12 oz pappardelle pasta
  • Salt and black pepper to taste
  • ½ cup Parmesan cheese
  • ¼ cup fresh basil, chopped

Instructions

  1. Heat Garlic Olive Oil in a large pot. Sear short ribs on all sides, then remove.
  2. Sauté onion and garlic until softened. Add Fig Balsamic Vinegar, red wine, and beef broth. Return short ribs to pot, cover, and braise for 2½-3 hours until tender.
  3. Remove meat, shred it, and return to sauce.
  4. Cook pappardelle and toss with the balsamic-braised beef.
  5. Serve topped with Parmesan and fresh basil.

Caramelized Balsamic Chicken & Mushroom Penne

A rich and savory dish where Classic Balsamic Vinegar is the star, caramelizing the chicken and mushrooms into a deep glaze.

Ingredients

  • 12 oz penne pasta
  • 2 boneless chicken breasts, diced
  • 8 oz cremini mushrooms, sliced
  • 4 tbsp Classic Balsamic Vinegar
  • 2 tbsp Garlic Mushroom Olive Oil
  • ½ cup chicken broth
  • ½ tsp red pepper flakes
  • ¼ cup Parmesan cheese

Instructions

  1. Cook penne and set aside.
  2. Heat Garlic Mushroom Olive Oil, then sear chicken until browned. Remove and set aside.
  3. Sauté mushrooms until caramelized, then return chicken to pan.
  4. Add Classic Balsamic Vinegar and chicken broth, simmer until thickened.
  5. Toss in pasta, finish with Parmesan.

Blackberry Balsamic Glazed Pork & Rigatoni

A sweet and savory pork pasta with a Blackberry Balsamic Vinegar glaze.

Ingredients

  • 12 oz rigatoni
  • 1 lb pork tenderloin, sliced
  • ½ cup Blackberry Balsamic Vinegar
  • 2 tbsp Garlic Olive Oil
  • 1 small shallot, minced
  • 1 tbsp Dijon mustard
  • ½ cup chicken broth
  • ¼ cup goat cheese crumbles

Instructions

  1. Cook rigatoni and set aside.
  2. Heat Garlic Olive Oil, sear pork until browned. Remove.
  3. Sauté shallots, then add Blackberry Balsamic Vinegar, Dijon, and broth. Simmer until thick.
  4. Return pork to glaze, then toss with pasta and goat cheese.

Pomegranate Balsamic & Chorizo Farfalle

A smoky, spicy, and tangy pasta where Pomegranate Balsamic Vinegar balances the heat of chorizo.

Ingredients

  • 12 oz farfalle pasta
  • 8 oz spicy chorizo, sliced
  • ½ cup Pomegranate Balsamic Vinegar
  • 2 tbsp Jalapeño Olive Oil
  • ½ red bell pepper, sliced
  • ½ cup cherry tomatoes, halved
  • ¼ tsp smoked paprika
  • ¼ cup Manchego cheese

Instructions

  1. Cook farfalle and set aside.
  2. Sauté chorizo in Jalapeño Olive Oil until crispy. Remove.
  3. Sauté bell peppers, then deglaze with Pomegranate Balsamic Vinegar.
  4. Toss in tomatoes, chorizo, and pasta. Top with Manchego.

Sweet & Spicy Jalapeño Balsamic Shrimp Spaghetti

A bold, tangy, and spicy shrimp pasta with Jalapeño Balsamic Vinegar.

Ingredients

  • 12 oz spaghetti
  • 1 lb shrimp, peeled and deveined
  • ½ cup Jalapeño Balsamic Vinegar
  • 2 tbsp Garlic & Roasted Chili Olive Oil
  • ½ cup white wine
  • 2 cloves garlic, minced
  • ½ cup cherry tomatoes, halved
  • ¼ tsp red pepper flakes

Instructions

  1. Cook spaghetti and set aside.
  2. Sauté garlic in Garlic & Roasted Chili Olive Oil, add shrimp, and sear.
  3. Pour in Jalapeño Balsamic Vinegar and white wine. Reduce slightly.
  4. Toss in pasta, tomatoes, and red pepper flakes.

Coconut Balsamic & Curry Chicken Spaghetti

A fusion of tropical coconut balsamic and warm curry spices.

Ingredients

  • 12 oz spaghetti
  • 2 chicken breasts, diced
  • ½ cup Coconut Balsamic Vinegar
  • 2 tbsp Butter Olive Oil
  • 1 tbsp curry powder
  • ½ cup coconut milk
  • 1 clove garlic, minced
  • ¼ cup cashews, toasted

Instructions

  1. Cook spaghetti and set aside.
  2. Heat Butter Olive Oil, then sauté chicken with curry powder.
  3. Stir in Coconut Balsamic Vinegar and coconut milk, simmer.
  4. Toss with pasta and top with cashews.

Raspberry Balsamic Duck & Tagliatelle

A gourmet dish featuring rich duck breast and a sweet, tangy Raspberry Balsamic Vinegar sauce.

Ingredients

  • 12 oz tagliatelle
  • 1 duck breast, scored
  • ½ cup Raspberry Balsamic Vinegar
  • 2 tbsp Black Truffle Olive Oil
  • 1 shallot, minced
  • ¼ cup chicken broth
  • 1 tbsp honey

Instructions

  1. Cook tagliatelle and set aside.
  2. Sear duck breast until crispy, then remove.
  3. Sauté shallots in Black Truffle Olive Oil, then add Raspberry Balsamic Vinegar, broth, and honey. Reduce.
  4. Slice duck and toss with pasta.

Bourbon & Bordeaux Cherry Balsamic Glazed Steak Pasta

A luxurious steak pasta with a bold, tangy-sweet balsamic glaze infused with bourbon.

Ingredients

  • 12 oz fettuccine
  • 1 lb ribeye steak, sliced
  • ½ cup Bordeaux Cherry Balsamic Vinegar
  • ¼ cup bourbon
  • 2 tbsp Black Truffle Olive Oil
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • ½ tsp black pepper
  • ¼ cup blue cheese crumbles

Instructions

  1. Cook fettuccine and set aside.
  2. Heat Black Truffle Olive Oil, then sear steak slices. Remove.
  3. Sauté garlic, then deglaze with bourbon and Bordeaux Cherry Balsamic Vinegar. Add brown sugar and black pepper, reducing to a glaze.
  4. Return steak to the pan, coat with glaze, then toss with pasta.
  5. Top with blue cheese crumbles.

Grapefruit Balsamic & Shrimp Pesto Linguine

A fresh and citrusy shrimp pasta with a vibrant balsamic pesto sauce.

Ingredients

  • 12 oz linguine
  • 1 lb shrimp, peeled and deveined
  • ½ cup Grapefruit Balsamic Vinegar
  • ¼ cup pesto sauce
  • 2 tbsp Meyer Lemon Olive Oil
  • ½ tsp red pepper flakes
  • ¼ cup toasted almonds

Instructions

  1. Cook linguine and set aside.
  2. Sauté shrimp in Meyer Lemon Olive Oil, then remove.
  3. Stir in Grapefruit Balsamic Vinegar and pesto, mixing well.
  4. Toss with pasta and shrimp. Top with toasted almonds.

Mango Balsamic & Chili Chicken Rigatoni

A tropical and spicy chicken pasta with sweet mango balsamic and a chili kick.

Ingredients

  • 12 oz rigatoni
  • 2 chicken breasts, diced
  • ½ cup Mango Balsamic Vinegar
  • 2 tbsp Habanero Mango Olive Oil
  • ½ cup coconut milk
  • ½ tsp chili flakes
  • ½ red bell pepper, sliced
  • ¼ cup fresh cilantro

Instructions

  1. Cook rigatoni and set aside.
  2. Sauté chicken in Habanero Mango Olive Oil until golden. Remove.
  3. Add bell peppers and chili flakes, then stir in Mango Balsamic Vinegar and coconut milk.
  4. Toss with pasta and chicken. Garnish with cilantro.

Classic Balsamic & Braised Lamb Tagliatelle

A rich, slow-cooked lamb pasta with deep balsamic and herb flavors.

Ingredients

  • 12 oz tagliatelle
  • 1 lb lamb shoulder, cut into chunks
  • ½ cup Classic Balsamic Vinegar
  • ½ cup red wine
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 2 tbsp Tuscan Herb Olive Oil
  • 1 tsp rosemary
  • ½ cup grated Pecorino Romano

Instructions

  1. Heat Tuscan Herb Olive Oil, sear lamb until browned. Remove.
  2. Sauté onions and garlic, then deglaze with wine and Classic Balsamic Vinegar.
  3. Return lamb, add broth and rosemary, then simmer for 2½ hours.
  4. Toss with cooked tagliatelle, garnish with Pecorino Romano.

Green Apple Balsamic & Prosciutto Bucatini

A crisp, fruity, and savory dish where Green Apple Balsamic Vinegar brings an unexpected burst of flavor.

Ingredients

  • 12 oz bucatini pasta
  • 4 slices prosciutto, crisped
  • ½ cup Green Apple Balsamic Vinegar
  • 2 tbsp Butter Olive Oil
  • 1 small shallot, minced
  • ½ cup ricotta cheese
  • ¼ cup arugula

Instructions

  1. Cook bucatini and set aside.
  2. Crisp prosciutto in Butter Olive Oil. Remove.
  3. Sauté shallots, then stir in Green Apple Balsamic Vinegar.
  4. Toss with pasta, then top with ricotta, arugula, and prosciutto.

Coconut Balsamic Thai Peanut Noodle Bowl

A fusion of creamy peanut sauce with coconut balsamic for a unique twist.

Ingredients

  • 12 oz rice noodles
  • 1 lb chicken breast, sliced
  • ½ cup Coconut Balsamic Vinegar
  • ¼ cup peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp Garlic Olive Oil
  • 1 clove garlic, minced
  • ½ tsp ginger
  • ¼ cup chopped peanuts

Instructions

  1. Cook noodles and set aside.
  2. Sauté garlic and chicken in Garlic Olive Oil.
  3. Stir in Coconut Balsamic Vinegar, peanut butter, soy sauce, and ginger.
  4. Toss with noodles and top with peanuts.

Peach Balsamic & Bacon Creamy Penne

A decadent dish where Peach Balsamic Vinegar adds a sweet counterpoint to smoky bacon.

Ingredients

  • 12 oz penne
  • 6 slices bacon, chopped
  • ½ cup Peach Balsamic Vinegar
  • ½ cup heavy cream
  • 2 tbsp Butter Olive Oil
  • ½ cup Parmesan cheese

Instructions

  1. Cook penne and set aside.
  2. Cook bacon in Butter Olive Oil, then remove.
  3. Stir in Peach Balsamic Vinegar and heavy cream, let simmer.
  4. Toss with pasta, add bacon, and top with Parmesan.

Garlic Balsamic & Lobster Linguine

A buttery garlic balsamic sauce that complements tender lobster.

Ingredients

  • 12 oz linguine
  • 8 oz lobster meat
  • ½ cup Garlic Balsamic Vinegar
  • 2 tbsp Garlic Olive Oil
  • ½ cup white wine
  • 1 tbsp butter
  • ¼ cup parsley

Instructions

  1. Cook linguine and set aside.
  2. Sauté lobster in Garlic Olive Oil, then remove.
  3. Deglaze pan with wine and Garlic Balsamic Vinegar, simmer.
  4. Toss with pasta and lobster. Finish with parsley.

Cranberry Orange Balsamic & Turkey Sausage Rotini

A vibrant and savory pasta dish with a tart, citrusy kick from Cranberry Orange Balsamic Vinegar.

Ingredients

  • 12 oz rotini pasta
  • 8 oz turkey sausage, sliced
  • ½ cup Cranberry Orange Balsamic Vinegar
  • 2 tbsp Herb de Provence Olive Oil
  • ½ red onion, thinly sliced
  • ½ cup baby spinach
  • ¼ cup goat cheese, crumbled

Instructions

  1. Cook rotini and set aside.
  2. Heat Herb de Provence Olive Oil, cook sausage until browned. Remove.
  3. Sauté onions, then deglaze with Cranberry Orange Balsamic Vinegar, letting it reduce.
  4. Toss in pasta, sausage, and spinach. Garnish with goat cheese.

Blackberry Balsamic & Duck Confit Fettuccine

A decadent pasta where rich duck confit is enhanced by Blackberry Balsamic Vinegar.

Ingredients

  • 12 oz fettuccine
  • 1 duck leg confit, shredded
  • ½ cup Blackberry Balsamic Vinegar
  • 2 tbsp Black Truffle Olive Oil
  • 1 small shallot, minced
  • ½ cup chicken broth
  • 1 tbsp honey
  • ½ cup shaved Parmesan

Instructions

  1. Cook fettuccine and set aside.
  2. Heat Black Truffle Olive Oil, sauté shallots, then add Blackberry Balsamic Vinegar, broth, and honey. Reduce to a glaze.
  3. Add shredded duck and toss with pasta.
  4. Top with shaved Parmesan.

Strawberry Balsamic & Basil Olive Oil Grilled Chicken Spaghetti

A fresh and summery pasta where Strawberry Balsamic Vinegar adds a delightful contrast to herby Basil Olive Oil.

Ingredients

  • 12 oz spaghetti
  • 2 chicken breasts, grilled
  • ½ cup Strawberry Balsamic Vinegar
  • 2 tbsp Basil Olive Oil
  • ½ cup cherry tomatoes, halved
  • ¼ cup fresh basil leaves
  • ½ cup shaved Parmesan

Instructions

  1. Cook spaghetti and set aside.
  2. Grill chicken, then slice.
  3. Heat Basil Olive Oil, then toss in cherry tomatoes and Strawberry Balsamic Vinegar, reducing slightly.
  4. Toss with pasta and grilled chicken.
  5. Garnish with fresh basil and Parmesan.

    Garlic Mushroom Balsamic & Pancetta Gnocchi

    A rich, umami-packed gnocchi dish with pancetta and Garlic Mushroom Balsamic Vinegar.

    Ingredients

    • 12 oz gnocchi
    • 4 oz pancetta, diced
    • ½ cup Garlic Mushroom Balsamic Vinegar
    • 2 tbsp Garlic Olive Oil
    • ½ cup heavy cream
    • ½ tsp thyme
    • ¼ cup grated Gruyère cheese

    Instructions

    1. Cook gnocchi and set aside.
    2. Cook pancetta until crispy, then remove.
    3. Sauté garlic in Garlic Olive Oil, then stir in Garlic Mushroom Balsamic Vinegar, cream, and thyme. Simmer.
    4. Toss with gnocchi and pancetta. Top with Gruyère.

    Habanero Mango Balsamic & Spicy Seafood Spaghetti

    A fiery, tropical seafood pasta with bold flavors from Habanero Mango Balsamic Vinegar.

    Ingredients

    • 12 oz spaghetti
    • ½ lb shrimp, peeled and deveined
    • ½ lb scallops
    • ½ cup Habanero Mango Balsamic Vinegar
    • 2 tbsp Garlic & Roasted Chili Olive Oil
    • ½ tsp red pepper flakes
    • ½ cup cherry tomatoes, halved
    • ¼ cup cilantro

    Instructions

    1. Cook spaghetti and set aside.
    2. Heat Garlic & Roasted Chili Olive Oil, then sear shrimp and scallops. Remove.
    3. Add tomatoes and red pepper flakes, then stir in Habanero Mango Balsamic Vinegar.
    4. Toss with pasta and seafood. Garnish with cilantro.

    Raspberry Balsamic & Prosciutto Angel Hair Pasta

    A delicate pasta with salty prosciutto and a tangy Raspberry Balsamic Vinegar reduction.

    Ingredients

    • 12 oz angel hair pasta
    • 4 slices prosciutto, crisped
    • ½ cup Raspberry Balsamic Vinegar
    • 2 tbsp Butter Olive Oil
    • ½ cup arugula
    • ¼ cup shaved Parmesan

    Instructions

    1. Cook angel hair and set aside.
    2. Crisp prosciutto in Butter Olive Oil, then remove.
    3. Reduce Raspberry Balsamic Vinegar until syrupy.
    4. Toss pasta with balsamic reduction and arugula, then top with prosciutto and Parmesan.

    Blueberry Balsamic & Goat Cheese Pasta Primavera

    A unique blend of fruity Blueberry Balsamic Vinegar with creamy goat cheese and fresh vegetables.

    Ingredients

    • 12 oz fusilli pasta
    • ½ cup Blueberry Balsamic Vinegar
    • 2 tbsp Meyer Lemon Olive Oil
    • ½ cup cherry tomatoes, halved
    • ½ zucchini, sliced
    • ¼ cup goat cheese crumbles
    • ¼ cup toasted walnuts

    Instructions

    1. Cook fusilli and set aside.
    2. Sauté zucchini and tomatoes in Meyer Lemon Olive Oil.
    3. Add Blueberry Balsamic Vinegar, letting it reduce.
    4. Toss with pasta, goat cheese, and walnuts.

    Classic Balsamic & Garlic Beef Stroganoff

    A balsamic-infused take on the classic beef stroganoff, adding tangy depth to the creamy sauce.

    Ingredients

    • 12 oz egg noodles
    • 1 lb beef sirloin, sliced
    • ½ cup Classic Balsamic Vinegar
    • 2 tbsp Black Truffle Olive Oil
    • 8 oz mushrooms, sliced
    • ½ cup beef broth
    • ½ cup sour cream
    • 1 small onion, diced

    Instructions

    1. Cook egg noodles and set aside.
    2. Heat Black Truffle Olive Oil, sear beef, then remove.
    3. Sauté onions and mushrooms, then stir in Classic Balsamic Vinegar and beef broth.
    4. Return beef, mix in sour cream, then toss with noodles.

    Lemon Balsamic & Crab Tagliatelle

    A bright and citrusy seafood pasta with sweet crab meat and Lemon Balsamic Vinegar.

    Ingredients

    • 12 oz tagliatelle
    • 8 oz lump crab meat
    • ½ cup Lemon Balsamic Vinegar
    • 2 tbsp Meyer Lemon Olive Oil
    • 1 clove garlic, minced
    • ½ cup white wine
    • 1 tbsp butter
    • ¼ cup fresh parsley

    Instructions

    1. Cook tagliatelle and set aside.
    2. Sauté garlic in Meyer Lemon Olive Oil, then add crab meat.
    3. Deglaze with white wine and Lemon Balsamic Vinegar, letting it reduce.
    4. Toss with pasta and butter, then garnish with parsley.

    Coconut Balsamic & Chicken Thai Peanut Pasta

    A tropical twist on peanut noodles, featuring Coconut Balsamic Vinegar.

    Ingredients

    • 12 oz linguine
    • 2 chicken breasts, sliced
    • ½ cup Coconut Balsamic Vinegar
    • ¼ cup peanut butter
    • 2 tbsp soy sauce
    • 2 tbsp Garlic Olive Oil
    • 1 tsp ginger, grated
    • ½ cup shredded carrots
    • ¼ cup chopped peanuts

    Instructions

    1. Cook linguine and set aside.
    2. Sauté chicken in Garlic Olive Oil, then remove.
    3. Stir in Coconut Balsamic Vinegar, peanut butter, and soy sauce until smooth.
    4. Toss with pasta and top with carrots and peanuts.

    Pear Balsamic & Walnut Gorgonzola Rigatoni

    A creamy, nutty pasta with a sweet and tangy Pear Balsamic Vinegar glaze.

    Ingredients

    • 12 oz rigatoni
    • ½ cup Pear Balsamic Vinegar
    • 2 tbsp Butter Olive Oil
    • ½ cup Gorgonzola cheese, crumbled
    • ¼ cup toasted walnuts
    • ¼ cup baby spinach

    Instructions

    1. Cook rigatoni and set aside.
    2. Heat Butter Olive Oil, then add Pear Balsamic Vinegar and reduce.
    3. Toss with pasta, Gorgonzola, walnuts, and spinach.

    Jalapeño Olive Oil & Green Apple Balsamic Shrimp Pasta

    A spicy, fruity dish where Jalapeño Olive Oil and Green Apple Balsamic Vinegar shine.

    Ingredients

    • 12 oz spaghetti
    • 1 lb shrimp, peeled and deveined
    • ½ cup Green Apple Balsamic Vinegar
    • 2 tbsp Jalapeño Olive Oil
    • ½ red bell pepper, sliced
    • ½ tsp chili flakes
    • ¼ cup fresh cilantro

    Instructions

    1. Cook spaghetti and set aside.
    2. Sauté shrimp in Jalapeño Olive Oil, then remove.
    3. Add bell pepper and chili flakes, then deglaze with Green Apple Balsamic Vinegar.
    4. Toss with pasta and shrimp, then garnish with cilantro.

    Butter Olive Oil & Fig Balsamic Chicken Spaghetti

    A rich, caramelized dish with Butter Olive Oil and Fig Balsamic Vinegar.

    Ingredients

    • 12 oz spaghetti
    • 2 chicken breasts, sliced
    • ½ cup Fig Balsamic Vinegar
    • 2 tbsp Butter Olive Oil
    • 1 small shallot, minced
    • ½ cup chicken broth
    • ¼ cup Parmesan cheese

    Instructions

    1. Cook spaghetti and set aside.
    2. Sauté shallots in Butter Olive Oil, then sear chicken.
    3. Stir in Fig Balsamic Vinegar and broth, reducing slightly.
    4. Toss with pasta and top with Parmesan.

    Pomegranate Balsamic & Persian Lime Olive Oil Salmon Pasta

    A citrusy, slightly sweet pasta with seared salmon and Persian Lime Olive Oil.

    Ingredients

    • 12 oz fettuccine
    • 2 salmon fillets
    • ½ cup Pomegranate Balsamic Vinegar
    • 2 tbsp Persian Lime Olive Oil
    • ½ tsp cumin
    • ½ cup cherry tomatoes, halved
    • ¼ cup fresh basil

    Instructions

    1. Cook fettuccine and set aside.
    2. Season salmon with cumin, then sear in Persian Lime Olive Oil. Remove.
    3. Stir in Pomegranate Balsamic Vinegar and cherry tomatoes, letting it reduce.
    4. Toss with pasta, flaked salmon, and basil.

    Chocolate Balsamic & Chorizo Spaghetti

    A bold, smoky, and rich dish using Chocolate Balsamic Vinegar.

    Ingredients

    • 12 oz spaghetti
    • 8 oz chorizo, sliced
    • ½ cup Chocolate Balsamic Vinegar
    • 2 tbsp Garlic Olive Oil
    • ½ cup black beans
    • ½ tsp smoked paprika
    • ¼ cup crumbled Cotija cheese

    Instructions

    1. Cook spaghetti and set aside.
    2. Sauté chorizo in Garlic Olive Oil until crispy.
    3. Stir in Chocolate Balsamic Vinegar, black beans, and paprika.
    4. Toss with pasta and top with Cotija cheese.

    Pineapple Balsamic & Basil Olive Oil Shrimp Fettuccine

    A tropical, herbaceous seafood pasta with Pineapple Balsamic Vinegar and Basil Olive Oil.

    Ingredients

    • 12 oz fettuccine
    • 1 lb shrimp, peeled and deveined
    • ½ cup Pineapple Balsamic Vinegar
    • 2 tbsp Basil Olive Oil
    • ½ cup coconut milk
    • ½ cup bell peppers, sliced
    • ¼ cup fresh basil

    Instructions

    1. Cook fettuccine and set aside.
    2. Sauté shrimp and bell peppers in Basil Olive Oil, then remove.
    3. Stir in Pineapple Balsamic Vinegar and coconut milk, simmer.
    4. Toss with pasta, shrimp, and basil.

    Lavender Balsamic & Rosemary Olive Oil Chicken Penne

    A floral, herbaceous pasta using Lavender Balsamic Vinegar and Rosemary Olive Oil.

    Ingredients

    • 12 oz penne pasta
    • 2 chicken breasts, sliced
    • ½ cup Lavender Balsamic Vinegar
    • 2 tbsp Rosemary Olive Oil
    • ½ cup cream
    • ¼ cup pine nuts

    Instructions

    1. Cook penne and set aside.
    2. Sear chicken in Rosemary Olive Oil, then remove.
    3. Stir in Lavender Balsamic Vinegar and cream, reducing slightly.
    4. Toss with pasta and top with pine nuts.

    Jalapeño Balsamic & Tuscan Herb Olive Oil Cajun Chicken Pasta

    A bold, spicy pasta infused with Jalapeño Balsamic Vinegar and Tuscan Herb Olive Oil.

    Ingredients

    • 12 oz penne pasta
    • 2 chicken breasts, sliced
    • ½ cup Jalapeño Balsamic Vinegar
    • 2 tbsp Tuscan Herb Olive Oil
    • ½ cup heavy cream
    • 1 tsp Cajun seasoning
    • ½ cup cherry tomatoes, halved
    • ¼ cup shredded Parmesan

    Instructions

    1. Cook penne and set aside.
    2. Sear chicken in Tuscan Herb Olive Oil, season with Cajun spices, then remove.
    3. Stir in Jalapeño Balsamic Vinegar, tomatoes, and heavy cream, reducing slightly.
    4. Toss with pasta and top with Parmesan.

    Meyer Lemon Balsamic & Herb de Provence Olive Oil Scallop Linguine

    A light, citrusy seafood pasta using Meyer Lemon Balsamic Vinegar and Herb de Provence Olive Oil.

    Ingredients

    • 12 oz linguine
    • 8 large sea scallops
    • ½ cup Meyer Lemon Balsamic Vinegar
    • 2 tbsp Herb de Provence Olive Oil
    • ½ cup white wine
    • 2 cloves garlic, minced
    • 1 tbsp butter
    • ¼ cup fresh thyme

    Instructions

    1. Cook linguine and set aside.
    2. Sear scallops in Herb de Provence Olive Oil, then remove.
    3. Stir in garlic, wine, and Meyer Lemon Balsamic Vinegar, reducing slightly.
    4. Toss with pasta and return scallops, then top with thyme.

    Blackberry Balsamic & Rosemary Olive Oil Sausage Orecchiette

    A deep, rich pasta where Blackberry Balsamic Vinegar balances savory sausage and herbs.

    Ingredients

    • 12 oz orecchiette pasta
    • 8 oz Italian sausage
    • ½ cup Blackberry Balsamic Vinegar
    • 2 tbsp Rosemary Olive Oil
    • ½ cup chicken broth
    • ¼ cup toasted pine nuts

    Instructions

    1. Cook orecchiette and set aside.
    2. Brown sausage in Rosemary Olive Oil, then remove.
    3. Deglaze pan with Blackberry Balsamic Vinegar and broth, reducing slightly.
    4. Toss pasta with sausage and top with pine nuts.

    Peach Balsamic & Butter Olive Oil Shrimp Ravioli

    A sweet and savory seafood pasta featuring Peach Balsamic Vinegar and Butter Olive Oil.

    Ingredients

    • 12 oz shrimp-filled ravioli
    • ½ lb shrimp, peeled and deveined
    • ½ cup Peach Balsamic Vinegar
    • 2 tbsp Butter Olive Oil
    • ½ cup white wine
    • ½ tsp red pepper flakes
    • ¼ cup basil leaves

    Instructions

    1. Cook ravioli and set aside.
    2. Sear shrimp in Butter Olive Oil, then remove.
    3. Stir in Peach Balsamic Vinegar, wine, and red pepper flakes, reducing slightly.
    4. Toss with ravioli and shrimp, then top with basil.

    Chocolate Balsamic & Truffle Olive Oil Wild Mushroom Pasta

    A decadent, earthy pasta that highlights Chocolate Balsamic Vinegar and Black Truffle Olive Oil.

    Ingredients

    • 12 oz tagliatelle
    • 8 oz mixed wild mushrooms
    • ½ cup Chocolate Balsamic Vinegar
    • 2 tbsp Black Truffle Olive Oil
    • ½ cup heavy cream
    • 1 small shallot, minced
    • ¼ cup shaved Parmesan

    Instructions

    1. Cook tagliatelle and set aside.
    2. Sauté shallots and mushrooms in Black Truffle Olive Oil.
    3. Stir in Chocolate Balsamic Vinegar and cream, letting it thicken.
    4. Toss with pasta and top with Parmesan.

    Green Apple Balsamic & Jalapeño Olive Oil Chicken Orzo

    A zesty, spicy pasta that balances Green Apple Balsamic Vinegar with Jalapeño Olive Oil.

    Ingredients

    • 12 oz orzo pasta
    • 2 chicken breasts, sliced
    • ½ cup Green Apple Balsamic Vinegar
    • 2 tbsp Jalapeño Olive Oil
    • ½ cup arugula
    • ¼ cup feta cheese

    Instructions

    1. Cook orzo and set aside.
    2. Sear chicken in Jalapeño Olive Oil, then remove.
    3. Stir in Green Apple Balsamic Vinegar, reducing slightly.
    4. Toss with orzo, arugula, and feta.

    Pineapple Balsamic & Habanero Mango Olive Oil BBQ Pork Penne

    A tropical BBQ-inspired pasta with Pineapple Balsamic Vinegar and Habanero Mango Olive Oil.

    Ingredients

    • 12 oz penne pasta
    • 1 lb pulled pork
    • ½ cup Pineapple Balsamic Vinegar
    • 2 tbsp Habanero Mango Olive Oil
    • ½ cup BBQ sauce
    • ¼ cup cilantro

    Instructions

    1. Cook penne and set aside.
    2. Heat Habanero Mango Olive Oil, then toss in pulled pork.
    3. Stir in Pineapple Balsamic Vinegar and BBQ sauce.
    4. Toss with pasta and garnish with cilantro.

    Coconut Balsamic & Rosemary Olive Oil Lobster Linguine

    A luxurious, creamy lobster pasta infused with Coconut Balsamic Vinegar and Rosemary Olive Oil.

    Ingredients

    • 12 oz linguine
    • 8 oz lobster meat
    • ½ cup Coconut Balsamic Vinegar
    • 2 tbsp Rosemary Olive Oil
    • ½ cup coconut cream
    • ½ tsp garlic powder
    • ¼ cup toasted coconut flakes

    Instructions

    1. Cook linguine and set aside.
    2. Sauté lobster in Rosemary Olive Oil, then remove.
    3. Stir in Coconut Balsamic Vinegar, coconut cream, and garlic powder.
    4. Toss with pasta and top with coconut flakes.

    Raspberry Balsamic & Butter Olive Oil Duck Ragu Pappardelle

    A fruity, rich pasta with slow-cooked duck and Raspberry Balsamic Vinegar.

    Ingredients

    • 12 oz pappardelle
    • 1 duck leg, shredded
    • ½ cup Raspberry Balsamic Vinegar
    • 2 tbsp Butter Olive Oil
    • ½ cup red wine
    • 1 small shallot, minced
    • ½ cup shaved Parmesan

    Instructions

    1. Cook pappardelle and set aside.
    2. Sear duck in Butter Olive Oil, then remove.
    3. Stir in Raspberry Balsamic Vinegar and red wine, letting it reduce.
    4. Toss with pasta and top with Parmesan.

      Strawberry Balsamic & Goat Cheese Pasta with Crispy Prosciutto

      A rich, tangy, and creamy pasta where Strawberry Balsamic Vinegar adds an unexpected fruity depth to salty prosciutto and goat cheese.

      Ingredients

      • 12 oz farfalle (bowtie) pasta
      • ½ cup Strawberry Balsamic Vinegar
      • 4 slices prosciutto, crisped
      • 2 tbsp Butter Olive Oil
      • ½ cup goat cheese, crumbled
      • ½ cup baby spinach
      • ¼ cup toasted almonds

      Instructions

      1. Cook farfalle and set aside.
      2. Crisp prosciutto in Butter Olive Oil, then remove.
      3. Stir Strawberry Balsamic Vinegar into the pan, reducing slightly.
      4. Toss with pasta, spinach, and goat cheese.
      5. Top with prosciutto and toasted almonds.
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