Here's a chance to use your Elsa Balsamic Vinegar. The recipe makes a perfect pasta to accompany especially "important" meats: steaks or prime rib, for instance. Pair it as well with the season's best green beans tossed with diced tomato and just a touch of olive oil or a bitter green-anything from spinach to rapini. The sauce can be prepared at least a day ahead, refrigerated, then just heated while the pasta cooks.

• 1 tablespoon extra virgin olive oil
• 4 cups sliced shallots
• 2 cups veal stock (or chicken or vegetable stock)
• 2 cups heavy cream
• 4 teaspoons balsamic vinegar (your Elsa Balsamic Vinegar)
• Approximately 1/2 teaspoon salt
• Cracked pepper to taste
• 2 tablespoons salt for pasta cooking water
• 1 pound fresh rigatoni or 2/3 pound dried - Or any other cut of pasta you prefer
• 2/3 cup freshly grated Parmigiano Reggiano (Your wedge should be about the right amount)
• 1/2 cup minced chives

In a large sauté pan, heat olive oil over medium high heat. Add shallots and stir until they begin to brown. Reduce heat to low and allow the shallots to continue browning for 15 to 30 minutes, stirring occasionally. When shallots are a dark golden brown, but not burned, remove them from the sauté pan. Reserve. To the same pan, immediately add the stock, cream and vinegar. Raise heat to medium, and allow liquid to simmer until it is reduced to about 2 1/2 cups. This can take anywhere from 15 to 30 minutes. Occasionally, with a wooden spoon or spatula, scrape mixture off sides and bottom of pan. When sauce has reduced, remove from heat; add salt and pepper to taste, and reserve. Bring 6 to 8 quarts of water and the 2 tablespoons of salt to a boil. Add rigatoni and cook until tender. Drain well and toss with the sauce and the shallots over low heat until mixture is hot. Place on serving dish or plates and top with the Parmigiano and the chives. MAKES A SIDE DISH FOR 6 or 4 AS A MAIN COURSE