Bloody Mary rigatoni
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
This speedy pasta dinner takes inspiration from a Bloody Mary cocktail, with tomato purée, vodka, Tabasco and celery salt creating a punchy sauce. It only uses a handful of ingredients and is ready in around 15 minutes.
Each serving provides 470 kcal, 15g protein, 62.7g carbohydrate (of which 5.6g sugars), 10g fat (of which 1.6g saturates), 1.7g fibre and 0.12g salt.
By Rhian Melvin
Ingredients
- 150–200g/5½–7oz dried pasta (such as rigatoni)
- 1 tbsp olive oil
- 1 large or 2 small banana shallots, finely chopped
- 2 garlic cloves, crushed
- 4 tbsp tomato purée
- 2 tbsp Tabasco
- 1 tbsp vegan Worcestershire sauce
- 4 tbsp vodka
- ½ tsp celery salt
- ½ tsp dried oregano
- salt and freshly ground black pepper
To serve
Method
Bring a large pan of water to the boil and cook the pasta according to the packet instructions until al dente. Reserve some of the cooking water before draining.
Meanwhile, heat the olive oil in a deep frying pan over a medium-high heat. Add the shallots and cook for 5–7 minutes, stirring occasionally, until softened and jammy.
Stir in the garlic and cook for 30 seconds, or until fragrant.
Add the tomato purée and cook for 1–2 minutes, stirring, until it darkens in colour. Pour in the vodka.
Cook for 1–2 minutes, or until most of the alcohol has evaporated. Gradually add splashes of the reserved pasta cooking water, stirring until you have a smooth, glossy sauce.
Stir in the Tabasco, Worcestershire sauce, celery salt and oregano. Season to taste with salt and pepper.
Add the cooked pasta and toss until evenly coated in the sauce.
Divide between bowls. Drizzle with the plant-based cream, if using, and scatter over the chilli flakes and chives to serve.
Recipe tips
To upgrade this dish add your favourite protein or vegetables. Tofu or soya mince work particularly well.
Any tangy, vinegar forward hot sauce with work, Tabasco is just traditional in Bloody Marys.
The cream is optional, but it provides a cooling contrast to the spicy sauce.
If making ahead, slightly undercook the pasta and keep the sauce a little looser, as the pasta will continue to absorb liquid when stored.
Cool leftovers quickly, refrigerate and eat within 3 days.
