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.
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All-Seasons, Cook Top Dinner, Delicious, Do-Ahead, Fast, Pasta, Simple
Degree of Difficulty
1wholered onion or Spanish Onion
1tspntabasco or similar sauce
1/2cupclamato or bloody mary mix
1-2tspnsugaror to taste, sometimes the chopped tomatoes are quite sour, so taste and adjust
114 ozcan chopped tomatoes
Gather all ingredients before starting recipe.
Finely chop onion and grate garlic clove.
Heat large frying pan over medium high heat, when hot, add a dash of olive oil.
Add chopped onion and sauté over medium heat until the onion is soft and turning a light brown, about 5 - 6 minutes. Add the garlic and continue to sauté for another 2 minutes or until fragrant. Season with celery salt.
Add Worcestershire and Tabasco sauces, horseradish and a sprinkling of sugar.
Pour in vodka and deglaze the pan, scraping up brown bits, add tomatoes, tomato paste, clamato juice or bloody mary mix, bring to a simmer and cook gently for 20-30 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.