Bloody Marynara Buccatini

Ok so I've never had a Bloody Mary, but this past Friday I was very drunk at a brewery and my scientist friend told me about how Bloody Marys (Maries?) cure hangovers for alcoholics because the alcohol replaces formaldehyde with ethanol, or something like that, in your brain, which makes it feel happier? Ok obviously I didn't listen very well, but the next day, BAM! Hangover! I vaguely remembered someone smart telling me to eat a Bloody Mary (as if that were even possible), so that's what I did! The result: Eatable Bloody Mary in the form of homemade pasta and a sauce inspired by the cocktail.

The eatable version is great because it offers the same classic Bloody Mary flavor without the slimy thickness of tomato juice. Other pros include biting, still getting a little drunk, and the fact that it's not weird to put bacon on it! It even goes well with celery: the worst vegetable. The sauce came out surprisingly well. Like, shockingly well. I had thought that I hated most of the ingredients, but together, they are harmonious. Maybe the drink version is good, but let's face it, I make everything into pasta. For now, I'll stick with eating my drinks.

Butter Count: 3 Tbsp



1 recipe of This Pasta Dough

2 Tbsp Extra Virgin olive oil

3 Tbsp butter

10 Kalamata olives, roughly chopped, plus 3 whole olives per serving for garnish

2 stalks celery, roughly chopped, leaves saved for garnish

6 cloves garlic, minced

1 Tbsp dried oregano

4 cups This Sauce

1 Tbsp black pepper

1/2 cup Tabanero Piquante Hot Sauce

3 Tbsp horseradish

2 oz Gorgonzola cheese, plus more for garnish

6 oz vodka



1. Pass the pasta through a buccatini extruder attachment (I use Kitchen Aid). Cut the strands into 1-foot lengths and hang them to dry for at least 3 hours, preferably overnight.

2. When the pasta is dried, add the olive oil, butter,  chopped olives, chopped celery, minced garlic, and dried oregano to a large sauce pot over medium-high heat. Saute, stirring frequently until the celery is soft and the garlic is very fragrant. If the garlic begins to brown, lower the heat.

3. Add the sauce, black pepper, hot sauce, horseradish, and Gorgonzola to the pot and combine the ingredients thoroughly. Bring to a boil, then lower the heat and simmer until very thick, about 3 hours. If any oil has collected at the top, skim it off and discard it. Season to taste with salt and pepper, and crushed red pepper flakes for added spice if necessary. Remove from heat and stir in the vodka, stirring until smooth.

4. Cook the pasta in a pot of salted boiling water with about a tablespoon of olive oil drizzled into it. The buccatini is a thicker pasta cut, so it takes a little longer to cook, about 10 minutes instead of 3 or 4. When the pasta is al dente, transfer it to the sauce pot with a slotted spoon and mix it together.

5. Transfer the sauced pasta to bowls, and garnish with whole olives, crumbled Gorgonzola, and celery leaves.