Spicy Bloody Mary Spaghetti | Nik Snacks ~ Nik Snacks

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On 11:26 AM by Nikki @ NikSnacks in , , , ,    No comments
One of the many joys I have discovered in my kitchen is the ease and satisfaction of using the Instant Pot. Spicy Bloody Mary Spaghetti is easily one of the best spontaneous recipes I've ever developed. Pasta in the pot is nearly fool-proof and as a person who will never order a Bloody Mary on purpose, this dish is a fantastic compromise.

I love this recipe because whatever garnish you'd put in a Bloody Mary, you can put it here: olives, bacon, celery, onion pearls, pickled garlic, lemon, lime... the list can be anything but traditional. But what makes the spaghetti dish possible is cooking the pasta in Bloody Mary mix.

Tomato juice, Worcestershire sauce, hot sauce, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and celery salt make up most prepared mixes but you can make your own and spice it however you like. I DO NOT like the mixes that have emulsifiers, preservatives and thickening agents in them. I don't care how good it is or how much MSG they sprinkle in it (which is a great idea, actually) I'm not into it. But this addition to the pasta is really a show stopper.

Every time I use it I am shocked at how I waited 5 years to get one and how easy it is to use and the fact that I don't have to turn on the stove or oven most days really astounds me.

The sauce coats each pasta strand with just enough sauce to color it and is permeated with just enough spice to make it snappy.

Inspired by a NYT pasta recipe for sage and sausage, this dish is a keeper.

Spicy Bloody Mary Spaghetti
Yield: 8-2 oz servings

1 pound spaghetti
About 3 cups Bloody Mary mix (I used Agalima Organic, it was on sale)
1 lb hot Italian sausage links
24 sage leaves
3 to 4 tablespoons olive oil
Coarse sea salt and freshly ground pepper to taste
Shaved Parmesan
(Optional) olives, bacon, celery, onion pearls, pickled garlic, lemonslices, lime slices for garnish

1. Place raw, uncooked pasta in the electric pressure cooker and pour Bloody Mary mix over the pasta until just barely covered. This amount will vary with each pasta shape you use.
2. Stir to combine. This prevents pasta from clumping and sticking together during cooking.
3. Set the cooker to PRESSURE COOK. Set the time by looking at the recommended box directions' cooking time: cut the time in half and add ONE minute. Example: if the cooking directions say 9-11 minutes, set the timer to 6 minutes. That's 10 minutes minus 5 plus 1.
4. Heat a skillet on medium-high heat and add oil. Fry the sage leaves in the olive oil until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
5. Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
6. After the pasta cook timer elapses, do a manual quick release for AL DENTE pasta OR natural release for 5-7 minutes and quick release the rest of the way for more well-done pasta.
7. Open the lid and add sausage and sage. Place pasta in serving dishes. Garnish with cheese.


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