Bills Sunday Night Pasta Recipes

BLOODY RED WINE PASTA WITH MOZZARELLA BATS

Steps:

• Combine water, red wine and beet juice (around 3/4 cup) in a large pot and bring to a boil. Add linguine and cook until al dente. Reserve 1 cup of the cooking liquid and drain the pasta. Set aside.
• Add beets, remaining 1/4 cup red wine, garlic, balsamic vinegar, olive oil, 1/2 cup parmesan and a pinch of salt and pepper to a blender. Pulse until smooth.
• Pour the beet mixture into a saucepan. Add the reserved cooking liquid and heavy cream and bring to a simmer. Add the sugar, remaining parmesan and a pinch of salt. Simmer for 3 minutes.
• Add the pasta to the sauce and toss to coat. Garnish with fresh mozzarella bats and parsley.

INSTANT POT "SUNDAY NIGHT" PASTA

Steps:

• Cook the frozen meatballs in the oven according to the package instructions.
• While the meatballs are cooking, set the instant pot to saute mode and throw in the olive oil, onion and garlic until soft.
• Add in the ground meat, salt and pepper and cook until well browned. Deglaze the pan with a little less than a 1/4 cup of water. Just make sure nothing is stuck on the bottom.
• Pour in the pasta sauce and add 1 jar + 1/2 jar of water. Stir well. Turn off the instant pot.
• Add the pasta on top of the meat sauce but do not stir it around. Just push it down to fully submerge.
• Cook it on high pressure for 5 minutes and do a quick release. Add in the browned meatballs and serve immediately!