"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beet Spaghetti with Red Wine (Rachel Raye) Recipe

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This recipe for Beet Spaghetti with Red Wine (Rachel Raye), by , is from The Hawkes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Terry Hawkes

Category:
Category:

Ingredients:  
Ingredients:  

Salt
1 pound spaghetti
1 bunch beets with large leafy tops*, greens trimmed, washed and sliced 1/2 inch thick and beets trimmed and left in skins
EVOO Ė Extra Virgin Olive Oil, for drizzling plus about 3 tablespoons
Salt and pepper
1 bottle Rosso di Montalcino or Rosso di Montepulciano (Tuscan red wine)
1 pound Italian sweet sausage with fennel (leave out to make this vegetarian)
4 large shallots or small 1 red onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon sugar
2 tablespoons aged balsamic vinegar
Grated Pecorino or ricotta salata cheese, grated
Toasted pistachios (Sicilian pistachios are my favorites), chopped
Chopped mint and parsley, to serve

*If your beet greens arenít very leafy or edible, substitute a small bundle of lacinato (flat) kale, stemmed and shreddred

Directions:
Directions:
Preheat oven to 400įF. Rub beets with a drizzle of oil and season with salt and pepper. Place beets in baking dish, cover dish with foil and roast beets until tender. Remove from oven and cool to handle. Rub skins from beets with a paper towel. (Before handling the beets, rub your hands with a little olive oil to keep them from staining.)

Chop beets into bite-sized pieces. (Use a rubber cutting board to keep wood from staining.)

Bring a large pot of water to a boil for the pasta. Salt water and add spaghetti, boil 5 minutes and drain. Return pot to stove, add wine and bring to a boil. Reduce over high heat for 2-3 minutes then add in the pasta and cook over medium-high heat, tossing frequently with tongs, until most of the liquid evaporates. Add beet greens when pasta is just about al dente.

Meanwhile, in a skillet over medium-high heat in a drizzle of olive oil. Add sausage, if using, and brown and crumble. Add 3 turns of the pan of EVOO along with the shallots or onions, garlic, salt and pepper. Cook to tender 5-7 minutes. Sprinkle with sugar then add the vinegar and some of the wine sauce to deglaze pan. Scrape veggies into the pot with the pasta and toss to combine. Add in beets and sausage, and toss again. Garnish with lots of salty, tangy ricotta salata, nuts, mint and parsley.

Number Of Servings:
Number Of Servings:
4+
Preparation Time:
Preparation Time:
1hour
Personal Notes:
Personal Notes:
Watched on Rachel Raye.... canít wait to try when our beets come up in the garden (2018)

 

 

 

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