Gordon Ramsay Bloody Mary Linguine

Gordon Ramsay Bloody Mary Linguine is a spicy tomato pasta made with vodka, Worcestershire sauce, Tabasco, garlic, and celery salt. The sauce is simmered until rich and served over linguine, then topped with crispy parsley breadcrumbs. It’s bold, flavorful, and perfect with grilled lobster or on its own.

Bloody Mary Linguine Ingredients:

For the Sauce:

• 2 tbsp olive oil
• 1 small onion
• 3 garlic cloves
• Salt and black pepper
• 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
• Drizzle of olive oil

For the Breadcrumb Topping:

• 1 cup fresh breadcrumbs
• 1 tbsp olive oil
• Salt: to taste
• 2 tbsp chopped flat-leaf parsley

How To Make Gordon Ramsay’s Bloody Mary Linguine

1. Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 2 minutes until soft. Stir in the garlic, then season with salt and pepper.
2. Build the Bloody Mary Flavor: Add a few dashes of Tabasco, a pinch of celery salt, a few splashes of Worcestershire sauce, and sugar. Stir well and cook until the sauce starts to caramelize.
3. Deglaze with Vodka: Add 2 tablespoons of vodka and let it bubble away. Then add chopped tomatoes and a splash of water. Bring to a simmer and cook on low for 6–8 minutes, stirring occasionally, until thickened and rich.
4. Cook the Linguine: In a large pot of salted boiling water, add a splash of olive oil and cook linguine until al dente (about 8–10 minutes). Drain and reserve a bit of pasta water.
5. Finish the Sauce: Stir the cooked linguine into the sauce with a splash of the reserved pasta water to coat the pasta evenly.
6. Toast the Breadcrumbs: In a small dry pan, add breadcrumbs with olive oil. Toast until golden and crisp. Season with salt and toss in chopped parsley just before serving.
7. Plate and Serve: Twist the pasta into high mounds on plates. Top generously with the crispy parsley breadcrumbs and serve hot.

Gordon Ramsay Tips for Bloody Mary Linguine

Add vodka for authentic Bloody Mary flavor: Ramsay deglazes the sauce with vodka to mimic the cocktail’s signature taste. Skip it for a kid-friendly version.

Use celery salt and Worcestershire sauce for depth: These two ingredients give the sauce that spicy, savory kick that sets it apart from regular tomato pasta.

Simmer the sauce slowly for 6–8 minutes: Reducing the sauce gently makes it rich and concentrated without overpowering the pasta.

Toss linguine with reserved pasta water: Adding a splash of starchy pasta water helps the sauce cling beautifully to every strand.

Top with crispy parsley breadcrumbs: Ramsay finishes the dish with golden breadcrumbs for crunch and texture this simple topping makes it restaurant-worthy.

What Goes Well With Bloody Mary Linguine?

Bloody Mary linguine pairs best with grilled lobster, garlic bread, or a fresh green salad. The bold tomato and vodka sauce also goes well with grilled prawns, salmon, or chicken for added protein without overpowering the dish.

How To Store Bloody Mary Linguine Leftovers

Refrigerate Bloody Mary linguine in an airtight container for up to 2 days. Reheat gently with a splash of water to loosen the sauce.

Avoid freezing, as the vodka-tomato sauce can separate and the pasta texture will suffer.

Nutrition Facts (Approximate per serving)

• Calories: 620
• Carbohydrates: 48g
• Protein: 36g
• Fat: 32g
• Sugar: 6g
• Fibre: 4g
• Sodium: 800mg

FAQs

Try More Chef Ramsay Recipes:

• Gordon Ramsay Sardine Pasta Recipe 
• Gordon Ramsay Prawn Pasta Recipe 
• Gordon Ramsay’s Lobster Pasta