I love this idea from Food.com
BLOODY RED WINE PASTA WITH MOZZARELLA BATS
3 cups water
(750 ml) bottle red wine, 1/4 cup reserved
1 (15 ounce) can cooked sliced beets, beet juice reserved
1lb linguine
5 garlic cloves
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 cup grated parmesan cheese
salt and pepper
1⁄3 cup heavy cream
2 teaspoons sugar
2 tablespoons Italian parsley, chopped
1⁄2lb fresh mozzarella cheese, cut into bat shapes
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.
Make a big pot of soup; my favorites are French onion, broccoli cheese, Hot and Sour, Tomato Bisque, Creamy Cream of Mushroom.
Make foods of fall; beef stew with thick gravy, apple crisp with vanilla ice cream and cinnamon sauce, pumpkin pie with whipped cream…. macaroni and cheese (it’s orange!)
Prepare an Halloween dinner of spaghetti or macaroni and cheese, deviled egg eyeballs, raw carrot ‘fingers’, and spider bread
moondancepages.com 