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Bloody Red Wine Pasta With Mozzarella Bats
A vampire-approved dinner. Immortal? Skip the garlic.
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(750 ml) bottle
, 1/4 cup reserved
(15 ounce) can cooked sliced
, beet juice reserved
tablespoons balsamic vinegar
salt and pepper
fresh mozzarella cheese
, cut into bat shapes
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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