spaghetti alla barbabietola

inspired by the classic alla vodka sauce

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Ingredients:

• 2 servings dry spaghetti
• 2 medium beets
• 1 TBS mascarpone cheese
• 1/4 cup vodka
  
• 1/3 cup heavy cream
• 1/4 cup fresh oregano (chopped)
• 2 cloves garlic
• Olive oil
• Salt & pepper

Equipment:

• Food processor​

Preparation:

1. Preheat the oven to 350F. Package beets in aluminum foil and place in oven for 1 hour. Beets are done when a pairing knife easily pierces the beet flesh. Remove from oven and allow to cool. Remove the beet skin and discard. Chop beets and place into
   
   
2. Transfer beets to a food processor and purée. Make sure that all larger chucks are puréed well.
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3. Heat a sauce pan on medium heat and add olive oil and garlic. Cook garlic until lightly browned and then remove (and enjoy!). Add oregano and season with pepper. Add the beet purée, mix, and cook for 2-3 minutes
   
   
4. Stir in the vodka to the mixture and lightly raise heat. Add cream and mix in. Lower heat to a simmer and continually mix.
   
   
5. Meanwhile, bring a sauce pain of water to a boil and salt. Cook the spaghetti according to the packaged instructions. Reserve some of pasta cooking water.
   
   
6. When the spaghetti is ready, strain and transfer to a medium sized mixing bowl. Add enough sauce and mix. Pasta should be coated--but not drowned--in sauce. Add a splash of reserved pasta water to sauce as needed.
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7. Plate, garnish with additional oregano, and enjoy!