Bloody Mary Vodka Cream Sauce

INGREDIENTS:

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

Salt

Crushed red pepper

Parmesan

BLOODY MARY VODKA CREAM SAUCE PASTA

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.

DIRECTIONS:

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

INGREDIENTS:

16 oz of Preservation & Co. Bloody Mary MIX

20 oz of your favorite marinara sauce

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

1 12-oz package 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)

BLOODY MARY SHORT RIB RAGU WITH GNOCCHI

Our Bloody Mary Marinara lends a zesty, spicy, savory kick to a hearty wintry dish! We love it over 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.

DIRECTIONS:

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!