Pasta with Sherry Vinegar

Pasta comes in innumerable shapes, of which spaghetti and tagliatelle are probably the best known to most of the world’s eaters.–Joël Robuchon

LC Robuchon, Really? Note

Robuchon advises that if you’re using fresh pasta, plan on 3 to 4 ounces uncooked pasta per person. For dry pasta, you’ll need 2 to 3 ounces per person. Of course, he notes, this may vary slightly depending on whether the pasta is intended as the appetizer, the side dish, or the crux of the meal.

Pasta with Sherry Vinegar Recipe

  • Quick Glance
  • 20 M
  • 30 M


  • 2 tablespoons olive oil
  • 1 small onion, peeled and minced
  • Salt to taste
  • 1 green bell pepper, peeled, seeded, and cut into pieces 1/2 inch by 1 inch
  • 1 red bell pepper, peeled, seeded, and cut into pieces 1/2 inch by 1 inch
  • 4 large white button mushrooms, cleaned and sliced from top to bottom into slivers 1/8 inch thick
  • Freshly ground black pepper to taste
  • 2 tablespoons sherry vinegar
  • Coarse salt
  • 6 ounces dried tagliatelle or spaghetti, or 8 ounces fresh pasta
  • 1/2 tablespoon butter


  • 1. Heat the olive oil in a skillet. Add the onion and a small pinch of salt and cook for about 3 minutes over medium heat, stirring, without allowing the onion to color. Add the bell peppers and cook and stir for 3 minutes.
  • 2. Add the mushrooms, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring, over medium heat for 2 minutes. Turn off the heat and stir in the vinegar.
  • 3. Bring 1 1/2 quarts water to a boil with 2 teaspoons coarse salt. When it bubbles vigorously, add the pasta and cook al dente, about 8 minutes for dried pasta and 1 minute for fresh. Drain the pasta and spread it on a hot dish or pasta bowl.
  • 4. Pour the vegetable-vinegar sauce over the pasta. Add the butter, toss, and taste for salt and pepper.
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