Bloody Mary Pasta

The other day I was watching an episode of Chopped and one of the ingredients that the chefs had to use from their baskets was a bloody mary. If you’ve never seen the show before, it’s where four chefs compete in a cooking competition and they have to use ingredients presented to them in baskets. The combinations of ingredients can be rather wild. Anyway, I started thinking about what I would do with the bloody mary as an ingredient. I’ve always thought of it as a drink, but the show got the gears in my head grinding. This train of thought led me to make a bloody mary penne pasta which turned out to be super tasty.

I used ingredients that you would find in a bloody mary in the sauce and then added some onions, garlic, red peppers and celery. In this recipe I didn’t use kalamata olives, but after I made this I chopped up some and tossed them in with my bowl and it was pretty awesome. I’d recommend throwing some on there if you have some when your pasta is done. You can also add some vegan parmesan for extra deliciousness.

Bloody Mary Pasta

Prep Time: 10 mins | Cook Time: 45 mins

Servings: 4


12 oz gluten free penne pasta
2 15 oz cans tomato sauce
1 15 oz can fire roasted diced tomatoes
1 white onion, chopped
2 stalks of celery, sliced into moons
1 red pepper, chopped
3 – 4 cloves of garlic, chopped
1 1/2 tbsp prepared horseradish
2 tsp vegan gluten free worchestershire sauce
1 tbsp fresh basil, chopped
1 tbsp oregano
1 tbsp coconut oil
1 tsp sea salt + 1 tsp sea salt for pasta water
1/2 tsp pepper
dash or two of tabasco or your favorite hotsauce (you could leave this out if you wanted)
parsley, chopped for garnish
*optional (1/2 cup chopped kalamata olives to sprinkle over the pasta with your sauce)

Bring a large pot of water to boil for the pasta, add 1 tsp of sea salt and prepare pasta according to instructions on the package.

To make the sauce heat coconut oil in a large pot over medium heat. Add in the onion and saute for about 5 minutes till they start to get translucent, next add in the garlic and saute for about a minute. Add celery and red pepper and cook for 5 more minutes. Next add in the tomato sauce, diced tomatoes, horseradish, worchestershire, hot sauce, basil, oregano, sea salt and pepper. Bring to a boil and then let simmer for 30 minutes. Taste your sauce and then season to taste with more sea salt and pepper if needed.

Once everything is ready to go, grab a plate, heap on the penne, smother in sauce, sprinkle with some parsley and vegan parmesan and enjoy.

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