Bloody Mary pasta

With a good hit of tomatoes and chilli, the bloody mary makes for a killer pasta sauce.

Credit: Food Lab

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, finely diced
• 2 shallots, finely diced
• 400 g prawn meat
• 3 celery stalks, chopped
• 2 tsp Fangs chilli sauce
• 30 ml vodka
• Juice of 1 lemon
• 400 g tin tomatoes, diced
• 1 tsp black pepper
• 150 g spaghetti, precooked to packet instructions

To serve

• ¼ cup breadcrumbs
• Baby celery leaves

Instructions

In a pan over medium heat, add olive oil, garlic and shallots and sauté for 1-2 minutes. Add prawn meat and half of the celery and sauté for a further 2 minutes. Add chilli sauce, vodka, lemon juice and tinned tomatoes and continue to cook for another 5 minutes. Add remaining celery, black pepper, and a pinch of salt, stir to combine.

To serve, top with bread crumbs and garnish with baby celery leaves.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.