Love a Bloody Mary? Love pasta? Then this is the dream combo you never knew you needed. Rich, punchy, and a little bit boozy, this dish takes all the best bits of the classic cocktail and turns them into a velvety, umami-packed pasta sauce. And thanks to JUX’s freeze-dried magic, it’s bursting with flavour without any faff.
Ingredients
- 2 tbsp butter
- 125g celery
- 6 medium tomatoes (or 1 tin of canned tomatoes)
- 20 dashes of Worcestershire sauce
- Tabasco to taste
- 1 tbsp JUX Garlic
- 2 tbsp JUX White Onion
- 1 tbsp JUX Parsley
- 1 tbsp JUX Oregano
- 4 tbsp JUX Tomato Powder
- 100ml vodka
- 1 ball of mozzarella
- Extra virgin olive oil, to serve
- Linguine for 3-4 people
Method
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Blend the veg Blitz the celery until smooth and set aside. Do the same with the tomatoes in a separate bowl.
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Build the base – Melt the butter in a hot pan and add the blended celery. Let it soften for a minute before stirring in the JUX Garlic, White Onion, Parsley, and Oregano.
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The fun bit – Pour in the vodka and let it cook down. The booze will burn off, but the depth of flavour stays.
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Make it saucy – Stir in the blended tomatoes, JUX Tomato Powder, Worcestershire sauce, Tabasco, and a good pinch of salt and pepper. Let it simmer until it thickens slightly.
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Cook the pasta – Meanwhile, get your linguine boiling in salted water until it’s about 80% cooked (still a bit firm in the middle).
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Marry the two – Add the linguine straight into the sauce with a splash of pasta water. Stir, stir, stir until everything emulsifies into a glossy, clinging sauce.
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Finishing touches – Tear over some mozzarella, crack over some black pepper, and drizzle with good olive oil. Then dig in.
This is comfort food with a little bit of kick—the perfect balance of creamy, tangy, and savoury, made super easy with JUX’s freeze-dried essentials. Serve it up with a glass of something chilled (maybe more vodka?) and enjoy.
