Bloody Mary Pasta Sauce Recipe

Bloody Mary Pasta Sauce Recipe

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.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1red onion,diced
  • 2clovesgarlic,crushed
  • 2celery sticks,sliced
  • ¼cupvodka
  • 1lemon,juiced
  • 2cupstomato,chopped
  • dash of hot sauce
  • dash of worcestershire sauce
  • salt,to taste
  • pepper,to taste


  1. Season the onion, garlic, and celery with salt and pepper, and cook in a little oil until softened.

  2. Stir in the vodka and lemon juice.

  3. Add the can of chopped tomatoes, hot sauce, and Worcestershire sauce, then simmer for a few minutes.

  4. Add the sauce to a blender and whizz until smooth.

  5. Serving suggestions: This is a great replacement for any other tomato-based sauce.

  6. Use it as a pizza sauce, over pasta, or in a bake! Will keep in the fridge for up to one week!

  7. Enjoy!


  • 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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