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Pasta with Beet Sauce

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Pasta with Beet Sauce

Pasta with Beet Sauce
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep


  • Salt
  • 3 tablespoons butter or extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves cloves garlic, smashed
  • 2 or 3 thyme sprigs, or a large pinch of dried thyme
  • Freshly ground black pepper
  • 3 large or 6 small-to-medium beets, about 1 pound, peeled and grated
  • 1/3 cup dry white wine
  • 1 pound penne or other cut pasta
  • 1 cup freshly grated Parmesan cheese


  • Bring a large pot of water to a boil and salt it.
  • Put the butter or oil in a medium skillet over medium heat. When the butter is melted or the oil is hot, add the onion, garlic, thyme, and a sprinkle of salt and pepper. When the onion softens, add the beets and the wine. Cook, stirring occasionally, until the liquid has evaporated, then add about 1/2 cup water; continue to cook and stir, adding water a bit at a time if necessary, until the beets are quite tender, about 15 minutes total. Taste and add more salt and pepper to taste; fish out the garlic cloves.
  • When the beets are nearly done, add the pasta to the boiling water. When it's tender but not mushy, drain it, reserving about 1/2 cup of the cooking water. Toss together the pasta and beets, adding a little of the cooking water if the mixture is dry. Toss with the Parmesan and serve.

Updated 12/05/2011