Bloody Red Wine Pasta With Mozzarella Bats
A vampire-approved dinner. Immortal? Skip the garlic.
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INGREDIENTS
Nutrition- 3cups water
- 1
- 1
- 1lb linguine
- 2tablespoons balsamic vinegar
- 3tablespoons olive oil
- 1cup grated parmesan cheese
- salt and pepper
- 1⁄3cup heavy cream
- 2teaspoons sugar
- 2
- 1⁄2
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DIRECTIONS
- Combine water, red wine and beet juice (around 3/4 cup) in a large pot and bring to a boil. Add linguine and cook until al dente. Reserve 1 cup of the cooking liquid and drain the pasta. Set aside.
- Add beets, remaining 1/4 cup red wine, garlic, balsamic vinegar, olive oil, 1/2 cup parmesan and a pinch of salt and pepper to a blender. Pulse until smooth.
- Pour the beet mixture into a saucepan. Add the reserved cooking liquid and heavy cream and bring to a simmer. Add the sugar, remaining parmesan and a pinch of salt. Simmer for 3 minutes.
- Add the pasta to the sauce and toss to coat. Garnish with fresh mozzarella bats and parsley.
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