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.