Bloody Mary Vodka Cream Sauce

Bloody Mary Vodka Cream Sauce Pasta


1 jar Preservation & Co. Bloody Mary Marinara

1 lb dried Orecchiette pasta (or pasta of choice)

1/4 cup chopped dry salami

1 small yellow onion, diced

4 garlic cloves, minced

1/4 cup heavy cream

4 oz vodka

2 Tbsp olive oil


Crushed red pepper



Our Bloody Mary Marinara lends a zesty, spicy, savory kick to a hearty pasta dish! Our Executive Chef Matt Brown created this recipe and incorporated his own homemade dry Italian salami.


  1. Cook pasta al dente according to package directions.

  2. Heat a separate sauce pan on a medium-low flame and add olive oil. Heat until shimmering.

  3. Saute garlic until golden brown and aromatic.

  4. Immediately add onion and salami. The liquid from the diced onion will prevent the garlic from overcooking. Cook until onion is soft, stirring frequently. (About 1 minute.)

  5. Add jar of marinara to pan, stir, and reduce to simmer.

  6. Add vodka into now-empty jar of marinara, and stir into pan. Do not pour vodka directly from bottle into hot pan, as this can potentially cause a fire.

  7. Stir heavy cream into pan. Add cooked pasta and allow to cook together for 3-4 minutes. (The al dente nature of the pasta will help to thicken the sauce as it cooks together.)

  8. Plate pasta and top with freshly-grated Parmesan cheese.

Bloody Mary Short Rib Ragu

short rib ragu crop.jpg


1 jar Preservation & Co. Bloody Mary Marinara

2 lbs bone-in short ribs (or 1 lb boneless)

1 12-oz package Trader Joe’s Cauliflower Gnocchi (or an equivalent amount of gnocchi of your preference)

1 tablespoon vegetable oil

1 small onion (finely diced)

2 cloves garlic (chopped)

1/4 cup dry red wine

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

salt & pepper (to taste)


Our Bloody Mary Marinara lends a zesty, spicy, savory kick to a hearty wintry dish! We love it over Trader Joe’s Cauliflower Gnocchi for a healthier twist.

NOTE: This recipe calls for the use of an Instant Pot, but can be done in the slow cooker instead! If doing so, just do steps 1-3 in a pan on the stove, and then cook everything in the slow cooker on low for 8 hours.


  1. Turn instant pot on to the sauté setting. While it’s heating up, trim any excess fat from the short ribs, and pat dry with a paper towel. Generously season the meat with salt and pepper.

  2. Add oil to the Instant Pot. Add the short ribs to the hot oil and sear on all sides until brown. Remove from pot and set aside.

  3. Use tongs & paper towel to remove any excess oil from the pot. Add onion and garlic and sauté until tender, about 3 minutes, scraping the browned bits off the bottom of the pot. Pour wine in to deglaze and cook for about 2 minutes.

  4. Add short ribs, Bloody Mary Marinara, salt and crushed red pepper to pot. Use 1/4 cup water to rinse out sauce jar and add to pot. Set Instant Pot to the stew/meat setting for 35 minutes. When finished, let it sit untouched for a natural steam release.

  5. Remove meat to sheet pan. Shred into small pieces, removing bones and any large pieces of fat. Meanwhile, set the Instant Pot to sauté again to reduce/thicken the sauce. Skim any fat off top of sauce and add meat back in. Taste and add salt & pepper if needed. 

  6. While keeping the Ragu warm, prepare Cauliflower Gnocchi (or any gnocchi you’d prefer!) according to package instructions. Serve a generous helping of Ragu over plated gnocchi and top with plenty of Parmesan!

Bloody Mary Shrimp Pasta Salad

Bloody Mary Shrimp Pasta Salad


12 ounces Rotini Pasta (prepare according to package instructions)

¼ Cup Preservation and Co Zesty Bloody Mary Mix

1/2 Orange Bell Pepper (seeds/veins removed, chopped)

1/2 Red Bell Pepper (seeds/veins removed, chopped)

2 Large Celery Stalks (sliced)

8 ounces Mini Grape or Cherry Tomatoes (halved)

5 Large Pimento Stuffed Green Olives (sliced)

2 Large Pepperoncini (stems/seeds removed, chopped)

8 ounces Small Cooked Shrimp

Handful Fresh Parsley (chopped)

1/4 Cup Olive Oil


Our Bloody Mary Mix lends a zesty, spicy, savory kick to a classic summer side! This dish is light, refreshing, and delicious!


  1. Combine cooked pasta, bell peppers, celery, tomatoes, olives, pepperoncini, shrimp and parsley. Set aside.

  2. In separate bowl, combine all remaining ingredients. Pour mixture over pasta and stir to coat.

  3. Refrigerate until served. Serve with a wedge of lemon to squeeze over the pasta.


Original Bloody Mary Mix
from 5.00
Add To Cart

Award Winning Bloody Mary - Cocktail



2 oz Vodka (Ketel One is what we prefer using)

6 oz Preservation & co. Bloody Mary Mix


Preservation & co. Sriracha Salt optional

Garnish (Pickled Veggies, Bacon, etc.)


With this recipe, we won the silver medal at the Absolut Vodka National Bloody Mary Search in 2012


1. Start by rimming your glass (either a pint glass, or pint size mason jar) with Preservation & co. Sriracha Salt. To do this, use a lemon wedge and run it around the rim of the glass. Pour Sriracha Salt onto a saucer, and invert the glass into the salt. The lemon juice will make the salt stick to the glass. 

2. Add your vodka to the already rimmed glass. (Tequila can be used to make a Bloody Maria, or Gin for a Red Snapper). Add the Preservation & co. Bloody Mary Mix to the glass. Top with any style ice that you prefer. Use a bar spoon to give a gentle mix to the drink.

3. Garnish with whatever your heart desires. (We have plenty of pickled veggies to choose from!) We used a lemon wedge, pickled green been, cocktail onion, and olive when we presented our drink to the judges. It is still served this way at Pour House - Midtown Sacramento, where this recipe was created.


Original Bloody Mary Mix
from 5.00
Add To Cart