Bloody Mary Pasta Arrabbiata
Garlic, chili flakes and tomato paste bloomed in olive oil, deglazed with vodka and simmered down with Red Eye until it clings to rigatoni.
25 min4 servings
Recipe card
Everything you need in one printable card — measurements, ratio and method.
- Time
- 25 min
- Makes
- 4 servings
- Mix per batch
- 2 cups
- Serve it
- Shake the bottle well before measuring; adjust heat with an extra splash.
Ingredients
Batch size
Quantities and ratios below update automatically.
- 2 cups Red Eye Original Bloody Mary Mix
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- ¼ cup vodka (optional, for depth)
- 1 tbsp tomato paste
- ¼ cup grated Parmesan
- Fresh basil, to finish
- 1 lb pasta (rigatoni or penne work great)
Instructions
- 1
Heat the oil in a pan and sauté the garlic until fragrant.
- 2
Add the tomato paste and red pepper flakes and cook 1 minute.
- 3
Deglaze with vodka if using, then pour in the Red Eye mix and simmer 10–15 minutes until thick.
- 4
Toss in the cooked pasta and finish with Parmesan and basil.
Tip: Save a splash of pasta water — it helps the sauce grab the noodles.
Need the mix?
Every recipe here starts with a bottle of Red Eye Texas style bloody mary mix.
