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Le Chaudron recipe
Pâtes au sang de vampire
Vampire blood pasta
⏱ 30 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)pasta
500 g (18 oz)tomato sauce
150 g (5 oz)cooked beet
2 clovesgarlic
3 tbspolive oil
1 tspbasil
- 400 g (14 oz) pasta
- 500 g (18 oz) tomato sauce
- 150 g (5 oz) cooked beet
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tsp basil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the pasta in the large pot of salted boiling water according to the package, until al dente.
- Meanwhile, sauté the chopped garlic (germ removed) in the olive oil, then add the tomato sauce and simmer a few minutes to reduce slightly.
- Blend the cooked beet with a little tomato sauce using an immersion blender, then stir into the rest of the sauce.
- Simmer 5 more min over low heat, then season with basil, salt and pepper to taste.
- Drain the pasta in the colander, keeping a little cooking water, then add to the pan and toss in the sauce over low heat.
- Divide among plates with plenty of sauce and serve hot right away.
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