Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt once boiling, then drop in the linguine. Cook according to package instructions, usually around 8-10 minutes, until al dente. Reserve about a cup of pasta water before draining.

In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. Add 5 minced garlic cloves and sauté for 2-3 minutes until fragrant and just golden.

Add the cooked sliced beets to the saucepan with the garlic. Pour in 1 cup of red wine and simmer for 5-7 minutes, stirring occasionally.

Stir in 1/3 cup of heavy cream, 1 cup of grated Parmesan cheese, 2 tablespoons of balsamic vinegar, and 2 teaspoons of sugar over medium heat until melted and smooth. Add reserved pasta water if too thick.

Gently toss the drained linguine into the sauce, ensuring every strand is coated. Season with salt and pepper to taste.

Carefully stir in the cut mozzarella cheese shapes and toss gently until warmed through.

Ladle the Beet Linguine into serving bowls and finish with chopped Italian parsley for garnish. Serve immediately.