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Bloody Red Wine Pasta With Mozzarella Bats

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READY IN:
30mins
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

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.

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