Bloody Red Wine Pasta With Mozzarella Bats

"A vampire-approved dinner. Immortal? Skip the garlic."
 
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photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
Ready In:
30mins
Ingredients:
13
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ingredients

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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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Tweaks

  1. Paula B.
    I used red cooking wine to substitute for red wine.
     

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