Bloody Mary Linguine

By the one and only Gordon Ramsay. A punchy tomato-and-vodka linguine inspired by Bloody Mary flavours, seasoned with Worcestershire, Tabasco and celery salt, finished with crisp herby breadcrumbs.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First make the topping. Place a small frying pan over a medium heat and add a dash of olive oil. When hot, fry the breadcrumbs with a pinch of salt and pepper until golden. Stir through the parsley, transfer to a bowl and set aside.

Step 2

Place a large frying pan over a medium heat and add a dash of oil. When hot, sauté the onion with a pinch of salt and pepper until softened and turning light golden. Add the garlic and continue to sauté for 2 minutes. Season to taste with the Worcestershire and Tabasco sauces, the celery salt and a sprinkling of sugar.

Step 3

Pour in the vodka to deglaze the pan, scraping up the bits from the bottom. Add the tomatoes, bring to a simmer and cook gently for 10–15 minutes, until reduced a little and flavourful. Add a little water if the sauce thickens too much.

Step 4

Meanwhile, cook the linguine according to the packet instructions. When al dente, drain and add to the pan of sauce along with a little of the pasta water. Mix well, then divide between warm serving plates and top with the herby breadcrumbs. Serve immediately.