Description
This Gordon Ramsay Bloody Mary Linguine combines the flavors of a classic Bloody Mary cocktail with a hearty pasta dish. The sauce is rich and tangy, with a hint of vodka for authenticity, served over linguine and topped with crispy breadcrumbs.
Ingredients
Scale
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- A few dashes of Tabasco
- 1 pinch celery salt
- A few dashes Worcestershire sauce
- 1 tsp sugar
- 2 tbsp vodka
- 1 can (400g) chopped tomatoes
- Splash of water
For the Pasta:
- 400g linguine
- Salt
- 1 tsp olive oil
For the Topping:
- 1 cup fresh breadcrumbs
- 1 tbsp olive oil
- Salt
- 2 tbsp fresh parsley, finely chopped
Instructions
- Sauce: Heat olive oil in a pan, sauté onion and garlic. Season with salt, pepper, Tabasco, celery salt, Worcestershire sauce, and sugar. Add vodka, tomatoes, and water. Simmer.
- Pasta: Cook linguine in salted water with olive oil until al dente. Drain.
- Topping: Toast breadcrumbs in olive oil until golden. Season with salt and parsley.
- Serve linguine with Bloody Mary sauce and breadcrumb topping.
Notes
- You can omit vodka if desired.
- Adjust Tabasco for preferred spice level.
- Experiment with different pasta shapes for variety.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Bloody Mary recipe, pasta dish, Gordon Ramsay recipe, flavorful linguine