Picture a savory and zesty Bloody Mary just loaded with all the fix-ins. This meal of a drink has so much flavor and decor going on that it only seems natural to transform it into a stunning pasta! But not to worry, we’re keeping this Mary a virgin and skipping the vodka as it isn’t necessary in this case. And seeing as the Bloody Mary is the staple before-noon cocktail, it’s perfectly acceptable to eat this pasta before then as well.
Side Note: If you love a dramatically garnished Bloody Mary, I expect you to do the same here with suggestions in the recipe card below!
- 2 tablespoons (1/4 stick) salted butter
- 2 ribs celery, diced
- 1-2 large bell peppers (any color), diced
- 1 medium red onion, diced
- 1 1/2 - 2 pounds andouille or any smoked sausage, sliced into 1/2-inch disks (if using a thicker sausage, you can also quarter them)
- 3 cups Bloody Mary mix of your choice - I like Zing Zang, Master of Mixes, or Mr & Mrs T (NOTE: Whatever brand you use, make sure it's a thinner rather than thicker. It should be nearly the same consistency as broth. If it's too thick, you may have issues coming to pressure.)
- Juice of 1 lemon or lime (your choice)
- 1 pound cavatappi or cellentani (these looks like corkscrews or pig tails)
- 1 (approx 14-ounce) bag frozen pearl onions
- 2 cups shredded Cheddar cheese blend (optional, but suggested)
- 1 pound shrimp, thawed and shelled (tails on or off)
- 1 pound pre-cooked crab meat
- 2-4 tablespoons horseradish of your choice (I like Gold's - it's usually in the refrigerated section of your market near the dairy)
- 1/4-1/2 cup (approx) of bacon bits or crumbled bacon
- 1/4-1/2 cup (approx) of sliced green olives with pimentos
- Up to 1 tablespoon Worcestershire sauce
- A few dashes hot sauce of your choice
- Add the butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once melted and bubbling, add the "Holy Trinity" that is the celery, bell peppers and red onion. Sauté for 3 minutes before adding the sausage and sautéing for another 3 minutes.
- Pour in the Bloody Mary mix and lemon or lime juice. Stir well. Add the pasta but do not stir. Simply smooth down with a spatula so they're mostly submerged in the liquid (it's fine if some peaks above). Top with the frozen pearl onions.
- Secure the lid, move the valve to the sealing position and hit Cancel followed by Manual or Pressure Cook at High Pressure for 6 minutes. Quick release when done.
- Add the cheese (if using) and stir until melded into the sauce followed by any of the Optional Fix-ins' to your delight. Basically, the way you garnish your Bloody Mary is the way you should garnish this pasta! (NOTE: If using the raw, thawed shrimp, be sure to stir for about 2-3 minutes until curled and opaque. No need to turn the pot to Sauté - the heat of the pasta alone will ensure this.)
If you only want to go with one kind of onion, you can go with just the red in Step 1 or pearl in Step 2, but I really love both for this! And if you hate onions? Just leave 'em out (I won't tell - heck, I wont even know).
Want it vegetarian? Use a plant-based sausage!
The cheese really ties the pasta together without stealing the dominance of the Bloody Mary flavor. I suggest using it. But to keep it dairy-free, leave it out (or replace with a plant-based cheese) and replace the butter with 2 tablespoons extra virgin olive oil (or even chili oil if you want extra spice).
Thawing frozen shrimp is quick and easy! Simply place it in a colander in the sink and run COLD water over the shrimp (hot will begin to cook it) for about 5 or so minutes, mixing it up by hand often until fully thawed. You can do this while the pasta cooks in Step 3. Also, if your shrimp has tails that you want discarded before adding to the pasta, they'll pull right off after thawing them.