Gluten Free Spicy Sriracha Bloody Mary Pasta Recipe
I love reinventing cocktails into other foods – from Strawberry Margarita Cookies to Chocolate Whiskey Cream Pie to Piña Colada Pavlova and more, I’ve shaken up cocktails from their traditional liquid forms into new and exciting edible creations. My newest concoction, this Gluten Free Spicy Sriracha Bloody Mary Pasta recipe, is based on one of my favorite brunch cocktails!
This dish is pretty simple – it’s all in the timing. While the pasta cooks, you make the sauce. While the sauce simmers, you make your breadcrumbs, checking on and stirring the sauce occasionally. The result is a delicious and zesty dish that has just enough spice (add more or less, to taste) and plenty of flavor!
I like to use corn and rice penne (I use Sam Mills) in this recipe because it holds up well to the tomato sauce and provides excellent texture.
When you’re in the mood for a Bloody Mary but it’s dinner time, try this dish instead!
- Kosher salt
- 1 (12-ounce) box Sam Mills gluten free corn and rice penne
- 2 tablespoons olive oil
- 1 red onion peeled and finely diced
- 2 cloves garlic minced
- ¼ cup vodka
- Juice of 1 lemon
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Sriracha sauce more or less depending on heat level you like
- 2 (28-ounce) cans chopped tomatoes in puree (preferably San Marzano tomatoes)
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 anchovy fillet
- 1 clove garlic minced
- 1 cup gluten free bread crumbs
- ½ cup grated Parmesan cheese
- ½ cup chopped fresh parsley
Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain, reserving some of the pasta cooking water.
While the pasta cooks, make the sauce. Heat a large skillet over medium-high heat. Add the olive oil and let it heat for a few seconds. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the vodka and lemon juice and cook until most of the liquid has evaporated. Add the Worcestershire sauce, Sriracha sauce, tomatoes (with the puree), celery salt, and pepper. Cook, stirring occasionally until the sauce reduces and thickens, about 15 minutes.
Add the drained pasta to the pan with the sauce and cook for about 30 seconds, tossing to coat the pasta with the sauce. If needed, add a little of the reserved pasta cooking water. Place in a serving bowl and top with the seasoned breadcrumbs.
Heat the olive oil in a skillet over medium heat. Add the anchovy and cook, stirring, until the anchovy breaks down and starts to dissolve. Add the garlic and cook, stirring for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until they are golden brown, about 4 minutes. Take off the heat, stir in the cheese and parsley. Sprinkle on top of the pasta.
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