Penne Pasta With Beets And Horseradish Cream - cooking recipe

Ingredients

14 oz penne
2-3 tbsp olive oil
4 None shallots, finely chopped
1/4 cup sugar
3/4 cup vegetable stock
1/3 cup red wine vinegar
1 lb cooked beets, diced
1 inch piece fresh horseradish, grated (or substitute 2 tbsp prepared horseradish)
1 cup sour cream
1/4 cup chopped fresh chives

Preparation

Cook the pasta in boiling, salted water according to the package instructions then drain.
Meanwhile, heat the olive oil in a large frying pan, add the shallots and saute for 3-5 mins, until soft. Sprinkle in sugar and leave to caramelize for 1-2 mins. Deglaze the pan with stock and stir in the vinegar. Bring to a boil then simmer for 8-10 mins. Add beets to the pan and continue to simmer for 2-3 mins or until tender, then season.
For the sauce, mix the horseradish and sour cream together and season. Divide the penne between 4 bowls then spoon beets and horseradish cream over pasta. Sprinkle with chives then serve.