Pretty Pink Linguine Recipe


This recipe is part of a special "Dinner in (about) an hour" for Mother's Day. Prepare this along with the Special Veal Picata and you've got a great, easy meal for mom on her day. I was thinking of something pretty to make for mom, so I came up with this recipe to make the sauce pink with beets.

Step 1

Start boiling the water for the linguini, about 2 quarts of water and 2 tablespoons of salt.

Step 2

Trim, peel then grate the beets. Set aside.

Step 3

Cut the bacon into a 1/2 pieces. Sauté them in a pan and cook until crispy. Remove the bacon from the pan and set aside. Reserve the fat.

Step 4

In the same pan over medium high heat, sauté the chopped onions until translucent. Add the chicken stock, cream and nutmeg and allow this to reduce by about a third.

Step 5

Add the grated beets and cook over medium low heat for 10 minutes. Adjust flavor with salt and pepper.

Step 6

When the linguini is cooked, drain and add to the cream toss to coat well. Serve immediately.

Things You'll Need

  • 2medium beets
  • 1pound linguine
  • 1/2pint cream
  • 1/2cup chicken stock -- canned chicken broth is ok
  • 2slices bacon
  • 1/2medium onion -- chopped
  • salt and pepper -- to taste

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