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Bloody Mary penne

Bloody Mary penne


Adding a splash of vodka intensifies the flavour of this pasta sauce

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2285kj 542kcal
  • Fat
    Low 13%
  • Saturates
    Low 21%
  • Sugar
    Low 10%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 80g


  • 1 tbsp Co-op olive oil
  • 4 celery sticks, sliced
  • 2 garlic cloves, crushed
  • 2 x 400g cans Co-op chopped tomatoes
  • 100ml Co-op Imperial vodka
  • 1 tsp Worcestershire sauce
  • Tabasco sauce, to taste
  • 400g dried Co-op Penne Rigate Quills
  • 125g ball Co-op mozzarella, sliced
  • Basil leaves, to serve


  1. Heat the oil in a frying pan over a medium heat, add the celery and fry for 10 mins, until starting to soften
  2. Stir in the garlic and fry for another 2 mins, then add the tomatoes and vodka
  3. Cook for 10-15 mins, until reduced, stirring occasionally. Season, then add the Worcestershire sauce and Tabasco sauce
  4. On another ring, cook the pasta quills according to the pack instructions, knocking 1 minute off the cooking time
  5. Drain and set aside, reserving a little of the cooking water
  6. Preheat the grill to high
  7. Stir the pasta into the sauce, along with a splash of the cooking water, and cook over a low heat for 2 mins
  8. Spoon into an ovenproof dish, top with the mozzarella slices and place under the grill for 5-6 mins, until the top is bubbling
  9. Scatter the basil leaves over the top to serve

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