Pasta with Beetroot and Pecorino
Category: Main Course
Servings: 4
Ingredients:
Ingredient | Quantity |
---|---|
5-grain Penne Rigate | 320g |
Pre-cooked Beetroots | 200g |
Pecorino Romano Cheese | To taste |
Shallot | 40g |
Thyme | 1 sprig |
Extra Virgin Olive Oil | To taste |
Fine Salt | To taste |
Black Pepper | To taste |
Instructions:
To prepare this delightful Pasta with Beetroot and Pecorino, begin by carefully cleaning and finely chopping the shallot using a sharp knife. Next, slice the pre-cooked beetroots into thin rounds and then cut them into small cubes for easy integration into the dish.
Fill a pot with salted water, which will be used for cooking the pasta, and bring it to a boil.
While waiting for the water to heat, drizzle a small amount of extra virgin olive oil into a skillet. Add the chopped shallot to the pan and let it sauté over medium heat for just a few moments until it softens and becomes fragrant. Once the shallot has sautéed, add the cubed beetroots to the pan, allowing them to cook for a few more minutes.
Now, it’s time to create a smooth beetroot puree. Take about one and a half tablespoons of the beetroot mixture from the pan and blend it with half a ladle of hot water (approximately 20g) from the pasta cooking pot. The result should be a creamy puree that can then be added back into the pan with the remaining beetroot mixture.
As the beetroot and shallot mixture simmers, add a ladle of hot pasta water into the pan, which will help thicken and combine the flavors. Stir occasionally to ensure the sauce is perfectly blended and creamy.
Once the salted water for the pasta has reached a rolling boil, add the penne rigate and cook according to the package instructions, typically for about 10-12 minutes or until al dente. Reserve a small amount of pasta water before draining the pasta.
Add the drained pasta directly into the skillet with the beetroot sauce. Toss the pasta in the sauce, ensuring every piece is coated with the creamy beetroot mixture. If the sauce appears too thick, you can add a bit more of the reserved pasta water to reach your desired consistency.
Finish the dish by grating Pecorino Romano cheese generously over the top and garnishing with fresh thyme sprigs. Season with a pinch of salt and freshly ground black pepper to taste.
Serve the Pasta with Beetroot and Pecorino immediately while it’s still warm, allowing the creamy sauce and the rich flavors of the Pecorino to shine through. This dish pairs wonderfully with a light green salad for a complete meal.
Enjoy this satisfying, earthy, and savory dish that’s perfect for a cozy evening!