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Penne Pasta in a Roasted Beet Sauce
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Description
Just look at that color.
Ingredients
- 3 whole Medium-sized Beets, Cleaned And Cut Into A Small Dice
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 3 sprigs Thyme
- 2 pinches Coarse Salt And Freshly Ground Pepper
- 3 cloves Garlic
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Vermouth
- ½ cups Freshly Grated Parmesan Cheese, Divided
- ½ cups Chicken Or Vegetable Stock
- ¼ cups Cream Or Milk
- 1 teaspoon Sugar
- 1 Tablespoon Poppy Seeds
- ½ pounds Penne Pasta
- ¼ cups Mint Leaves For Garnish
Preparation
Preheat oven to 400ºF.
On a rimmed baking sheet, toss the diced beets with 1 tablespoon oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.
Transfer beets to a food processor. Add the garlic, balsamic vinegar, vermouth, half of the cheese and the 2 remaining tablespoons oil. Pulse until it’s as smooth as you can get it.
Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it. Oh I know.
Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.
Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Look at that color. Give it one more taste. Season accordingly.
Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. And more cheese. Absolutely more cheese.
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3 Comments
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Bev Weidner on 6.28.2012
Janie, Oh no! I’m so sorry to hear it didn’t turn out for you. Maybe add more liquid next time? That breaks my heart!
Janie on 5.29.2012
My pasta sauce turned out dry! Pooey. It was thick and pasty rather than being yummy and appetizing like the picture. I thought I followed the instructions to the letter, but mine did not have the texture I expected. There was no “pouring” of the sauce over the pasta; it was more like scooping and flinging. I really liked the flavor, though, and you can’t beat the eye-popping vibrant color of the beets. I will try again and watch the liquid level carefully.
PamFromNY on 4.3.2012
Just last week I also experimented cooking beets and pasta together, but I shredded the beets right onto cooked spaghetti, topped with chopped pistachios, very good? Love beets!