This sauce really does taste like a Bloody Mary. It is bright, zesty, and has just the right amount of bold. It’s the kind of sauce that stands confidently on its own, perfect for dipping, drizzling, and for something a little more indulgent, paired with seafood.
Grilling a few shrimp or lobster tails adds a smoky sweetness that plays beautifully against the sauce’s tangy, cocktail‑inspired flavors. The combination feels luxurious without being fussy, making it just as fitting for a casual backyard cookout as it is for a special dinner.
Ingredients
- 1 tbsp olive oil
- 1 whole red onion or Spanish onion
- 1 whole garlic clove
- 2 tbsp Worcestershire sauce
- 1 tsp tabasco or similar sauce
- 1 tsp celery salt
- 1 tsp grated horseradish
- 2 tbsp tomato paste
- 1/2 cup clamato or bloody mary mix
- 1-2 tsp sugar or to taste, sometimes the chopped tomatoes are quite sour, so taste and adjust
- 1 14 oz can chopped tomatoes
- 1 oz vodka
Instructions
Gather all ingredients before starting recipe.
- Finely chop onion and grate garlic clove.
- Heat large frying pan over medium high heat, when hot, 1 tbsp olive oil.
- Add 1 whole red onion or Spanish onion, chopped and sauté over medium heat until the onion is soft and turning a light brown, about 5 - 6 minutes. Add 1 whole garlic clove, grated and continue to sauté for another 2 minutes or until fragrant. Season with 1 tsp celery salt.
- Add 2 tbsp Worcestershire sauce and 1 tsp tabasco or similar sauce, 1 tsp grated horseradish and a sprinkling of 1-2 tsp sugar.
- Pour in 1 oz vodka and deglaze the pan, scraping up brown bits, add 1 14 oz can chopped tomatoes, 2 tbsp tomato paste, 1/2 cup clamato or bloody mary mix bring to a simmer and cook gently for about 25-30 minutes and then set aside until ready to serve with freshly cooked pasta.
Plating
- Reheat sauce if required.
- Heat water to boiling and add dried pasta, cook until al dente according to package directions.
- Drain pasta and add to the pan of sauce along with a little of the pasta water.
- Serve immediately.
