I make a lot of vegan food, but still occasionally make things that are shamelessly un-vegan. Like this amazing pasta recipe that I got from my father-in-law. There's no getting around the butter and parmesan cheese in this one, so don't try. Just go for it and enjoy it. This can be made in about twenty minutes start to finish. It is delicious.
Penne with Roasted Asparagus and Balsamic Butter
1–1½ pounds asparagus (the more the better)
1 Tbsp olive oil
1/2 cup plus 2 Tbsp balsamic vinegar
1/2 tsp brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
Preheat the oven to 400 degrees and put a large pot of salted water on to boil. While the oven heats and the water boils, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar. Remove from the heat. While the vinegar simmers, snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and salt and pepper. Roast until tender, about 10 minutes. Cook the penne in the pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and season to taste with salt and pepper. Serve with additional Parmesan.