Spicy Thai Noodles | A Small Snippetwarning The original blogger comments on Red Pepper: I would suggest using 1 TBSP, or less, depending on your preference in heat. that should be plenty of spice without being HOT!
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce. Plus: More Pasta Recipes and Tips Our Pairing Suggestion Balsamic vinegar, Parmesan cheese, and especially asparagus will be best served by a wine with plenty of acidity. Look for a Sancerre from the Loire Valley in France (made from Sauvignon Blanc grapes) or a Sauvignon Blanc from Italy.