Tomato and Vodka Bloody Mary Pasta
Pasta alla vodka is a well-trodden path; my take on this recipe embraces the spicy flavours of a Bloody Mary cocktail, and it's delicious!
This dish is nice and easy to make; the sauce cooks as quickly as the pasta, and the prep only takes about 10 minutes.
Spicy Pasta Alla Vodka (With a Twist)
Tomato pasta is kinda everywhere, and my site is no different. I've got my takes on classics like penne arrabbiata, to made-up dishes like anchovy and tomato pasta and chorizo, bacon and tomato pasta.
My latest trip on the merry-go-round is my take on penne alla vodka, as is my want; it has a twist, it's more of a Bloody Mary pasta!
It utilises all of the flavours of a classic cocktail, much like my Bloody Mary prawn sandwich.
Alcohol unlocks loads of aroma compounds in tomatoes, and vodka keeps the flavours kinda neutral, making this dish scream of tomatoes.
Then the classic additions of Worcestershire sauce, Tabasco sauce and lemon juice add spice, umami and sour flavours.
Finally, the sauce gets seasoned with celery salt as the final chef's kiss... and it's all done and dusted in under 30 minutes!
Frequently Asked Questions
Why is it important not to reduce the vodka too far?
Generally speaking, alcohol is used in cooking for its flavour; by reducing it down, you intensify the flavour and reduce the alcohol content.
Vodka is largely a flavourless alcohol, and in this recipe it serves a different purpose. Ethanol is a "volatile" substance that unlocks lots of the aroma/flavour compounds in foods, particularly tomatoes, which enhances this dish.
Reduce the alcohol; you reduce this interaction.
It also helps to emulsify water and oil-based liquids, leading to a fantastic sauce.
Can I use a different type of pasta?
Yes, this is a versatile sauce, and it works well with pretty much any pasta.
Can I make this in advance?
Technically yes, but in reality, the longer it cooks, the less of an impact the vodka makes.
The same goes for eating this cold!
If you want to reheat this or want a dish suitable for leftovers, you're better off looking at a different tomato pasta! Use the search box below 🙂
Serving Suggestions
I always keep my serving suggestions for pasta really simple, and this Bloody Mary penne alla vodka is no different.
It's a simple yet delicious TV dinner, and doesn't need complicating with anything.
I stick to a well-trodden route by adding some garlic baguette on the side.
Although, I am fond of keeping some of this soft potato focaccia in the freezer and reheating it in the air fryer as an alternative side for pasta.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan.
- 28cm or 11" frying pan.
- Colander.
- Stirring and serving spoons.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Bloody Mary Pasta Recipe with Tomato and Vodka
Ingredients
- 200 g Dried Pasta 8oz (I use penne)
- 1 Small Stick of Celery 35g
- 1 Small-Medium Echalion or Banana Shallot 35g
- 250 ml Tomato Passata 1 Cup
- 75 ml Vodka ⅓ Cup
- 1½ teaspoon Worcestershire Sauce
- ¼ teaspoon Tabasco Sauce (or more if you want a big hit of chilli)
- ¼ teaspoon Lemon Juice
- ½-¾ teaspoon Celery Salt
- 3 tablespoon Olive Oil
- Salt (for boiling the pasta)
Instructions
- Begin by bringing a 20cm (8") saucepan of well-salted water to a boil. I use 1½ teaspoons of salt in a pan this size.
- Trim up the celery and cut it into a 3-4mm (⅛") dice.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- By now, the water should be boiling. Add the pasta and cook until al dente.
- Heat the olive oil in a 28cm or 11" pan over a medium heat, and soften the celery and shallots for 2-3 minutes.
- Add the vodka and reduce by a third to a half.
- Pour in the tomato passata, Worcestershire Sauce, Tabasco sauce and lemon juice, sprinkle over the celery salt and stir to combine. Then simmer until the pasta is cooked.
- Drain the pasta, reserving a little of the cooking water, stir it through the pasta, adding as much of the pasta water as needed to form a nice silky sauce.
- Serve with a sprinkling of fresh parsley.
