Bloody Mary Alla Vodka Sauce

Servings: 4 | Cook Time: 25 minutes

Ingredients:

• 2 cups Bloody Mary cocktail (leftovers are perfect!)

• 2 tbsp olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1/2 tsp red pepper flakes (optional for heat)

• 1/2 cup heavy cream

• 1/2 cup freshly grated Parmesan cheese

• 1 tbsp butter

• 12 oz pasta (penne or rigatoni work best)

• Fresh basil leaves, for garnish

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water and drain the rest.

2. Start the sauce: Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 5 minutes. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.

3. Add the Bloody Mary base: Pour in the Bloody Mary cocktail, stirring well to combine. Simmer for 10 minutes until slightly reduced.

4. Finish the sauce: Lower the heat and stir in the heavy cream. Cook for 2-3 minutes, then add the Parmesan cheese and butter. Stir until smooth and creamy.

5. Toss with pasta: Add the cooked pasta to the skillet, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce.

6. Garnish and serve: Plate the pasta and top with fresh basil leaves and extra Parmesan. Serve immediately.

The Fusion Philosophy

This recipe is more than just a clever twist; it’s a celebration of flavors. The Bloody Mary’s tangy, spicy backbone creates depth in the sauce, making every bite a harmonious blend of brunch and dinner. Pair this pasta with a crisp Caesar salad and, of course, a fresh Bloody Mary cocktail.

Whether you’re impressing dinner guests or elevating a cozy night in, this American fusion duo brings bold flavor and versatility to your table.