This blushing sauce has become one my favourites, and I find myself making it about once a week. Beetroot is an extremely nutritious vegetable and personally, I think it’s delicious. So I keep looking for ways to incorporate in my meals. Recently I started buying organic produce when I can. So this dish, that I call Spaghetti Rosso or Red Spaghetti started with organic spaghetti, organic beetroot and fresh sage. Here it is:
Ingredients: (feeds two active, healthy people)
2 medium size beetroots, cleaned, pealed, cut into cubes
1 medium onion, roughly chopped
4-5 garlic pods sliced
6-8 sage leaves
couple of table spoons of milk
salt, pepper, olive oil
How it all comes together:
Start by heating a couple of table spoons of olive oil in a pan and start frying the onions, garlic and sage leaves. After the onions go translucent put in the chopped beetroots and saute them for about 7 minutes. Add salt. Put all the sauted ingredients in a blender and purée. That’s the base of your sauce. Put it back in the pan and reduce, add pepper to season. If it gets too thick add the milk to loosen. After about 5 minutes sprinkle the cheese and allow it to rest.
Cook the spaghetti till al dente. As soon as it’s cooked and drained toss the spaghetti in the sauce. It will turn this bright blushing colour. Season with a little more cheese if you wish. Eat immediately! (it will dry out if you wait too long).
*You can make a Yellow version of the exact same dish. Replace the beetroot with Pumpkin. It also works well with sage and it just as delicious. The colour is less crazy than this red though.