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.
|Degree of Difficulty|
- 1 tbspn olive oil
- 1 whole red onion or Spanish Onion
- 1 whole garlic clove
- 2 tbspn Worcestershire sauce
- 1 tspn tabasco or similar sauce
- 1 tspn celery salt
- 1 tspn grated horseradish
- 2 tbspn tomato paste
- 1/2 cup clamato or bloody mary mix
- 1-2 tspn 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, 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.
- Serve immediately.