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Bloody mary pasta, topped with burrata and basil, in a white scalloped bowl with more pasta in the background.

Bloody Mary Pasta with Cheat’s Burrata

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  • Author: Kate Alexandra
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This spicy tomato Bloody Mary pasta is a creative twist on the classic cocktail. A smooth, spicy, quick-to-make tomatoey sauce, perfectly al dente pasta and a dollop of clever, ‘cheat’s’ burrata makes this a very special bowl of comfort, great for weeknights (or after a late night!)



For the Bloody Mary pasta –

  • 1 onion
  • 4 garlic cloves
  • 2 celery stalks
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon Tabasco sauce
  • 2 teaspoons Worcestershire sauce
  • 500g/1lb tomato passata (puree in the US)
  • ¼ cup vodka
  • 350g/12oz spaghetti
  • 1/2 cup parmesan cheese, grated

For the cheat’s burrata (optional) –

  • 1 ball of mozzarella (approximately 125g/4.5oz)
  • 3/4 cup cream
  • 1 teaspoon salt


  1. Make the cheat’s burrata (optional). Chop your mozzarella ball finely, then place it in a small bowl and pour over the cream and 1/2 teaspoon of salt. Mix well, then set aside to soak.
  2. Prepare your veggies. Finely dice the onion, garlic and celery stalks – I love to use a food chopper for this, it makes it super speedy to get a very fine dice.
  3. Cook your pasta. Get a large pot of water over high heat, add 1 tablespoon of salt and bring it to a boil. Add your pasta and cook until al dente (cooked, with a little bite to it). Your packet will tell you how long to cook it for – usually about 8 – 10 minutes.
  4. Make the sauce. Add your olive oil to a large, high-sided skillet and set it over medium heat. Add the diced onion, garlic and celery and ½ teaspoon of salt, then stir as it cooks and softens for a few minutes. Pour in the tomato passata, 1 teaspoon of Tabasco sauce, 1 teaspoon of Worcestershire sauce and 1/4 cup of vodka and stir well. Bring the sauce to a simmer as the pasta cooks.
  5. Combine the sauce with the pasta. When your pasta is cooked, transfer it straight from the pot into the pan with the sauce, along with about 1/4 cup of the pasta cooking water (this will make the sauce super glossy). Give everything a good toss with tongs or a spatula, then scatter over half the grated parmesan. Toss again until all the pasta is well coated and the sauce is looking glossy. Divide the between plates and top with the fresh basil, more grated parmesan and a few dollops of the cheat’s burrata, then dig in.


INGREDIENT NOTES: Use any pasta shape you like here! Remember that Worcestershire sauce contains anchovies, so use soy sauce or Tamari for a vegetarian version.

SUBSTITUTIONS: Swap the vodka for gin, or use an alcohol-free vodka (or leave it out entirely). If you don’t have Tabasco, you could use any other hot sauce (sriracha would work well). You could use tinned crushed or plum tomatoes in place of the passata, but you’ll need to simmer the sauce for a bit longer so that the tomatoes can break down in the pan.

STORAGE INSTRUCTIONS: Like most pasta, this one is best eaten right away, but you can reheat it if you like – I find the best way is to add a splash of water when you do, to make up for any sauce that’s been absorbed by the pasta. Reheat it in the microwave, or gently on the stovetop. You can also make the sauce ahead of time (it will keep well for 5 days in the fridge), then cook the pasta and combine the two when you’re ready.

  • Prep Time: 10
  • Cook Time: 10
  • Category: pasta
  • Method: stove top
  • Cuisine: italian


  • Serving Size: 1 bowl