SERVES 4 TO 6
Campanelle is a frilly trumpet-shaped pasta that pairs nicely with this sauce. If you cannot find it, fusilli works well, too. Use a vegetable peeler to shave the cheese.
Table salt |
|
1 |
pound campanelle (see note) |
¾ |
cup balsamic vinegar |
5 |
tablespoons extra-virgin olive oil |
1 |
pound asparagus, tough ends trimmed (see photos), thick spears halved lengthwise and cut into 1-inch lengths |
1 |
medium red onion, halved and sliced thin (about 1½ cups) |
½ |
teaspoon ground black pepper |
¼ |
teaspoon red pepper flakes |
1 |
cup chopped fresh basil leaves |
2 |
ounces Pecorino Romano cheese, shaved (about 1 cup; see note) |
1 |
tablespoon juice from 1 lemon |
1. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water then drain the pasta and return it to the pot.
2. While the pasta is cooking, bring the balsamic vinegar to a boil in an 8-inch skillet over medium-high heat; reduce the heat to medium and simmer gently until reduced to ¼ cup, 15 to 20 minutes.
3. Meanwhile, heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until smoking. Add the asparagus, onion, black pepper, red pepper flakes, and ½ teaspoon salt and stir to combine. Cook, without stirring, until the asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until the asparagus is crisp-tender, about 4 minutes longer.
4. Add the asparagus mixture, basil, ½ cup of the Pecorino, the lemon juice, and the remaining 3 tablespoons oil to the pasta and toss to combine. Adjust the consistency of the sauce with the reserved pasta cooking water as needed. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing the remaining ½ cup Pecorino separately.