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.
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.