A flavorful Bloody Mary Rigatoni dish featuring toasted parsley lime breadcrumbs and a rich tomato sauce, made with vodka, Worcestershire sauce, and seasonings.
1: Season breadcrumbs with salt and pepper in a pan on medium heat with butter and toast until golden brown. Add parsley and lime zest, mix until combined and set aside.
2: Sweat shallot and garlic in a pan on medium heat with olive oil. Season with celery salt, Tabasco, and Worcestershire, and reduce by 2/3rds. Add vodka and reduce by half. Add tomatoes and simmer on low for 15 mins.
3: Transfer the sauce into a blender and blend on high until smooth.
4: Cook pasta in salted water according to the manufacturer instructions. Reserve 1/2 cup of the pasta liquid.
5: Mix together the rigatoni, sauce, and reserved pasta water. Finish with olive oil and serve with the breadcrumbs and celery leaves.
