Bloody Red Wine Pasta With Mozzarella Bats

Submitted by Genius Kitchen

"A vampire-approved dinner. Immortal? Skip the garlic."

 

• Ready In: 30mins
• Ingredients: 13

ingredients

• 3 cups water
• 1 (750 ml) bottle red wine, 1/4 cup reserved
• 1 (15 ounce) can cooked sliced beets, beet juice reserved
• 1 lb linguine
• 5 garlic cloves
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 cup grated parmesan cheese
• salt and pepper
• 1⁄3 cup heavy cream
• 2 teaspoons sugar
• 2 tablespoons Italian parsley, chopped
• 1⁄2 lb fresh mozzarella cheese, cut into bat shapes

directions

1. 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.
2. 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.
3. 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.
4. Add the pasta to the sauce and toss to coat. Garnish with fresh mozzarella bats and parsley.