"Warning: Nonna's and Nonno's around the world might faint 🤌when they see the color of this pasta, but please don't let that stop you from trying it. This is a delicious and fun dish that will make you feel like a kid again!
0 Preheat the oven to 400°F.
1 Cut the top off of a whole head of garlic and place it in a small ramekin. Add a small drizzle of olive oil on top, and put a lid on top of the ramekin.
2 If you don’t have a lid you can cover it with foil. You can also bake the garlic in parchment paper (and make sure you enclose it fully) on a baking sheet.
3 Bake for 35 to 40 minutes or until the garlic is soft and caramelized. Take the garlic out and let it cool a bit.
4 In the meantime, fill a large pot with water. Bring it up to a boil and generously salt the water. Add in any pasta of choice.
5 Cook the pasta until al-dente making sure to save the starchy pasta water prior to draining.
6 Now, make the sauce by adding ricotta, cooked beets, parmigiano cheese, pinch of salt, roasted garlic (squeezed out from the skin) and 2 ladles of the starchy pasta water to a food processor or blender.
7 Blend until smooth and feel free to adjust the starchy water based on how thick or thin you want the sauce.
8 Pour the sauce over the cooked pasta and enjoy with hot pepper oil or extra parmigiano on top! Enjoy
