Bloody Red Wine Pasta with Mozz Bats

Ready In:  30mins

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.