If you enjoy a good Bloody Mary, you will like this spin. I made the sauce while the pasta was cooking, then finished the pasta in the sauce–meaning that I took it out of the cooking water before it was fully cooked, and finished the cooking process in the simmering pasta sauce. I let the ribeye come to room temperature before coating it with cracked peppercorns and grilling it to medium-rare. Let the meat rest for ten minutes and then slice it up and serve some on each portion of pasta. Sprinkle the steak with coarse salt.
I love pappardelle, but this would also work well with fettucini or linguini. Here is the recipe:
Bloody Mary Pappardelle
1 tablespoon olive oil
1 tablespoon butter
1 cup finely chopped white onion
2 teaspoons crushed garlic
1/3 cup vodka
24 ounces marinara sauce
2 tablespoons prepared horseradish
1-2 teaspoons red chile paste (or crushed red pepper, to taste)
2 tablespoons worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon freshly grated lemon zest
2/3 cup heavy cream
fresh celery leaves (optional)
1 pound pasta
In a large saucepan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion wilts. Add the garlic and cook for 1-2 minutes more. Deglaze the pan with the vodka and let most of it cook off.
Add the marinara sauce, horseradish, red chile paste, worcestershire sauce, celery salt, and lemon zest. Bring to a simmer then cover and cook for ten minutes. While it is cooking, cook the pasta in boiling water until it is almost al dente. Drain and place the pasta in the sauce and simmer for a couple of minutes. Remove from heat, and stir in the heavy cream.
Serve the pasta with strips of grilled steak, and top with fresh celery leaves, if desired.
Thanks for reading,