Y’all like your Bloody Marys! (I know this because my Bloody Mary post is one of THE most popular on the blog! You guys rock!) And I’m with you on that! There’s not much more satisfying than a rich, flavorful, tomato-y, spicy Bloody Mary, complete with a few green olives for good measure. So of course, I had to figure out how to enjoy that same fabulous flavor later in the day. Introducing my Bloody Mary Vodka Sauce!
Rich and tangy, bold and spicy, smooth and comforting… that’s the way I like my Bloody Mary. And that’s the way I make my Bloody Mary Vodka Sauce. It’s filling and satisfying and a great way to warm up from the inside out this fall and winter season. And the best part is how easy it is to make!
How to Make Bloody Mary Vodka Sauce
Heat up some oil and saute a bit of garlic and red pepper flakes. Add the good stuff – the Vodka (can’t have Vodka Sauce without the Vodka!). Then stir in the crushed tomatoes, tomato juice, season it up with salt and pepper, celery salt, Tabasco, horseradish, and Worcestershire sauce (yeah… all the classic Bloody Mary flavors). A squeeze of lime and a garnish of green olives, and there you have it – Bloody Mary Vodka Sauce. Pour over penne and you’ve got a complete meal. Nice.
A Bit About the Bloody Mary Vodka Sauce Spiciness
I like my Bloody Mary with a bit of a kick – bring on the horseradish and Tobasco! It’s truly what give this Vodka Sauce its distinct Bloody Mary flavor. But if you prefer a little less heat, simply reduce the horseradish and Tobasco by half and you’ll have just a hint of heat, which may be your personal preference.
So there you have it! Yes, now you can begin and end your day the Bloody Mary way – drink one in the morning and saturate your penne pasta with Bloody Mary Vodka Sauce in the evening. It really doesn’t get much better than that! Comfort food at its finest.
P.S. Some Tips for Perfect Pasta
- Make sure the water is at a full boil before adding the pasta to prevent sticking
- Salt the water after it boils and before you add the pasta
- Don’t be shy on salt – the pasta water should have the same saltiness as ocean water
- Never cook pasta past the al dente texture. It will continue to cook as you strain the water and add the sauce
If you’re interested in more quick and easy meals, check out my Instant Pot Authorized Cookbooks!