How To Make Bloody Mary Pasta Sauce
A strong bitter aftertaste is apparent in this bloody mary pasta from the vodka and a nice, tangy flavor from the lemon and tomatoes for one tasty dish.
Season the onion, garlic, and celery with salt and pepper, and cook in a little oil until softened.
Stir in the vodka and lemon juice.
Add the can of chopped tomatoes, hot sauce, and Worcestershire sauce, then simmer for a few minutes.
Add the sauce to a blender and whizz until smooth.
Serving suggestions: This is a great replacement for any other tomato-based sauce.
Use it as a pizza sauce, over pasta, or in a bake! Will keep in the fridge for up to one week!
- Calories: 138.30kcal
- Fat: 0.56g
- Saturated Fat: 0.11g
- Monounsaturated Fat: 0.08g
- Polyunsaturated Fat: 0.21g
- Carbohydrates: 17.27g
- Fiber: 4.60g
- Sugar: 7.94g
- Protein: 2.88g
- Sodium: 729.13mg
- Calcium: 63.62mg
- Potassium: 619.88mg
- Iron: 0.98mg
- Vitamin A: 72.01µg
- Vitamin C: 43.12mg
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