Week 87: Bloody Mary Linguine

Just when you thought I had stirred everything possible into a pan of linguine I bought a new book and found that Gordon Ramsey has mixed dinner with breakfast in a most delightful way.  When I saw it I immediately thought of my friend in the country who drinks in the morning.

To feed four as a main you will need: Olive oil, a red onion, a garlic clove, 1-2tbs Worcestershire Sauce, 1tsp Tabasco sauce, half a tsp of celery salt, 1tsp caster sugar, 400g tin best quality chopped tomatoes, 50ml vodka (good vodka), 400g linguine, a large handful of white breadcrumbs, chopped parsley, sea salt and black pepper.


You can make the topping before you make the rest, if you’re the type that likes a little rest between stages (or more likely has loads to do).  Pour a dash of olive oil into a small frying pan and put on a medium heat.  Add the breadcrumbs with a pinch of salt and pepper and fry until golden brown.  Stir in the parsley and set aside in a bowl until later.


Saute the onion in a large frying pan until softened and turning golden.  Crush the garlic and add it.  Fry for 2 minutes.  Add the Worcestershire sauce, Tabasco, celery salt and sugar.  Just a word of warning here, I had my pan slightly too hot and added the Tabasco first and it all fizzed up and we both choked on vaporised hot pepper sauce… I’m not sure the solution, but maybe take it off the heat to avoid mace-ing yourself.


De-glaze the pan with the shot of vodka, scrape around the bottom to loosen all the bits, and add the tomatoes.  Simmer for 10-15 minutes. (If it gets too thick add a bit of kettle water to loosen the sauce up a bit)


While the sauce simmers cook the linguine like how it says on the packet, when it is al dente pour a little of the pasta water into the sauce, then drain and add the cooked linguine. Mix well to fully cover the linguine.  Serve immediately, covered in the breadcrumbs.


This is delicious, it does actually taste like a Bloody Mary. It’s not alcoholic (the alcohol burns off but leaves the vodka flavour) it’s a bit of a faff to make what with the slight risk of chemical warfare and all that, but it’s well worth it! I’d say all in all it takes about 25 minutes to cook plus chopping. Not bad for a book I bought on a whim on payday!


Gordon Ramsey’s Ultimate Home Cooking, by Gordin Ramsey (Hodder & Stoughton, 2013, ISBN 978 1 444 78078 9)


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