Gordon Ramsay Bloody Mary Linguine
Try Gordon Ramsay Bloody Mary Linguine packed with rich tomatoes, Worcestershire sauce, garlic, basil, and spicy chili flavor.
Equipment
- Large pot
- Deep skillet or sauté pan
- Colander
- Wooden spoon
- Sharp knife
- Chopping board
- Citrus juicer
- Cheese grater
- Measuring spoons
- Pasta tongs
Ingredients
For the Pasta
- 400 g linguine
- 1 tablespoon salt for boiling water
For the Bloody Mary Sauce
- 2 tablespoons olive oil
- 1 small onion finely diced
- 4 garlic cloves minced
- 1 celery stalk finely chopped
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- ½ teaspoon cracked black pepper
- 400 g canned crushed tomatoes
- 200 ml tomato juice
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- Juice of 1 lemon
- 1 teaspoon sugar
- Salt to taste
For Garnish
- Fresh parsley chopped
- Fresh basil leaves
- Parmesan cheese
- Lemon zest
- Extra black pepper
Instructions
Step 1: Boil the Pasta
- Bring a large pot of water to a rolling boil. Add the salt generously.
- Cook the linguine until al dente according to package instructions. Before draining, reserve one cup of pasta water.
- Drain the pasta and set aside.
Step 2: Start the Flavor Base
- Heat olive oil in a deep skillet over medium heat.
- Add the diced onion and celery. Cook gently for about 4 minutes until softened and fragrant.
- Stir in the garlic and cook for another minute. The smell at this stage is absolutely incredible.
Step 3: Add the Spices
- Sprinkle in chili flakes, smoked paprika, and cracked black pepper.
- Let the spices toast lightly for 30 seconds to deepen the flavor.
Step 4: Build the Sauce
- Add crushed tomatoes, tomato juice, tomato paste, Worcestershire sauce, hot sauce, lemon juice, sugar, and salt.
- Stir everything together until smooth.
- Reduce heat slightly and allow the sauce to simmer for around 10 minutes until glossy and slightly thickened.
Step 5: Combine the Pasta
- Add the cooked linguine directly into the sauce.
- Use tongs to toss everything together until every strand is coated beautifully.
- If needed, add a splash of reserved pasta water for a silkier texture.
Step 6: Finish and Serve
- Top with Parmesan cheese, parsley, basil, lemon zest, and extra black pepper.
- Serve immediately while hot.