Bloody Mary pasta sauce

The Bloody Mary is one of my favourite drinks. For me, it’s perfect for when I want a drink but don’t fancy wine, bubbles or gin. Like, the first drink before a pub lunch, or at brunch. And it’s an absolute winner if I have a hangover, although I try to avoid that these days. It’s my go-to when I’m in transit on long-haul travel and it’s been a delight to discover most airline lounges I have visited stock all the components to make one.

A few years ago, I travelled to Las Vegas and had a couple of hours to wait for my connecting flight at LAX, early in the morning. I ordered a Bloody Mary and poridge and was in a pretty happy place. There were some college students in the same bar ordering Bloody Marias, which have tequila instead of vodka. Life lesson, kids: nothing good happens when tequila is on the table. Nothing.

I’m having a CBF kind of day, and haven’t got any pre-soaked lentils on hand, so for lunch I made Bloody Mary pasta. I don’t have a precise recipe as I was free-styling, but here’s how I made it:

  1. Fry a chopped onion and a few cloves of garlic in a large pan for a few minutes. Don’t burn the garlic
  2. Add a few tablespoons of tomato paste and dried chillies. Give it all a good mix
  3. Pour in some vodka. I poured freehand – a good couple of glugs, as Jamie Oliver would say
  4. Give it a good stir, then add abut half a cup of cream. Bring to a low simmer
  5. Serve with pasta of your choice with a fresh basil healthy dose of parmessan cheese over the top.

Previously, I’ve added some chicken to up the protein in the dish, but I didn’t have any today. But still, delicious. I’ve got enough left over sauce to freeze and use as an emergency meal, too.



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