Bloody Mary pasta. A delicious pasta dish inspired by the popular cocktail. This recipe combines the unbeatable traditional essentials with some extra flavor bombs. Plus, it’s ready in about 20 minutes and super versatile.
This speedy recipe combines the beloved bloody Mary flavors with pasta. This version has all of the traditional essentials like tomato, celery, vodka and a few drippings of Worcestershire sauce and Tabasco, as well as some additions. It’s so delicious when turned into a rich tomato sauce, together with your favorite pasta shapes. It’s a perfect combination of tangy and spicy.
It takes just 20 minutes from start to finish and you’ll be rewarded with a rich pasta dinner that’s deep in flavor. This is because the vodka helps to enhance the other flavors.
It’s a great fast weeknight dinner, but also fancy and delicious enough to serve at a dinner party or on your next date night. A Bloody Mary makes for a killer pasta sauce!
Let me guide you through the recipe with this step-by-step VIDEO.
Ingredients You Need For This Killer Pasta
- Onion, garlic and celery stalks: Essential to infuse the sauce with flavor. Mince those especially finely to keep the sauce’s texture smooth rather than chunky, you could also pulse them until very finely chopped in your food processor.
- Seasoning: Salt, black pepper, oregano and sugar.
- Tomato paste: To get a super-tomatoey flavor, we sauté the paste until it’s blushed several shades deeper and to caramelize the sugars.
- Vodka: This one doesn’t just deglaze the skillet, it gives a sharpness and a sweetness to the sauce that helps to enhance the tomato flavor. I used 1/4 cup of vodka, but you can always add more, up to 1/2 cup.
- Puréed tomatoes: For a thicker, smoother sauce. Try not to use crushed tomatoes, as they are chunkier.
- Tabasco and Worcestershire: The classic add-ins for a spicy and savory flavor.
- Pasta: Use linguine, spaghetti or any of your favorite pasta shapes.
- If you’d like to add protein to this dish, then cooked shrimp, bacon bits, seared salmon or grilled chicken are a wonderful addition.
- This is not a super spicy pasta sauce, you can always add more Tabasco or serve some chili flakes on the side for those who like it.
- Serve with some crusty bread and a big leafy salad drizzled with olive oil and balsamic vinegar.
- Make ahead: You can make the sauce 1 day ahead of time, then reheat and toss with pasta of your choice.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
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- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, finely chopped
- 1 tsp each: salt, black pepper, dried oregano, sugar
- 2 tbsp tomato paste
- ¼ cup/50 ml vodka
- 2 cups/500 ml puréed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco, more to taste
- 14 ounces dry linguine
- Parmesan, for serving
- Before you start to cook, mince the garlic, chop the celery stalks and onion very finely.
- Cook the linguine in generously salted water until al dente. Drain.
- Heat oil and butter over medium low in a large skillet. Add garlic, onion and celery. Cook for 3 minutes until soft and fragrant. Add salt, pepper, oregano and sugar. Stir in tomato paste and cook for 2 minutes. Pour in vodka, stir to combine, then add tomato purée, Tabasco and Worcestershire sauce. Simmer for 5 to 10 minutes, or until the pasta is ready.
- Add linguine and toss to combine. Finish off with black pepper and some celery leaves. Serve topped with Parmesan, if desired. Enjoy!
Calories Per Serving: 288 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.