This sauce really does taste like a Bloody Mary! You can easily serve it on it’s own, or grill a few Shrimp or Lobster Tails for a slightly more decadent version.

Bloody Mary Linguini

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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Degree of Difficulty : Easy
Servings: 6 people


  • 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


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.


  • 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.

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