Hold onto your hats folks – this is a special one. For a while now I’ve admired beautiful photographs of one-pot pastas across social media, and was toying with the idea of developing my own. A few days ago the idea for a Bloody Mary-inspired dish hit me (definitely not as the result of a hangover…), and I’ve been fixated with it since!

Ready to eat in just 10 minutes, this is a quick and healthy supper to blow away the cobwebs and provide a bit of a pick-me-up. The vodka enhances the tomato flavour, though if you prefer you can replace it with water. You also can of course use whatever kind of pasta you like (including gluten-free) – just be sure to adjust the cooking times to suit it.

Ingredients (serves 2):
– 200g spaghetti
– 400g chopped tomatoes or passata
– 2 sticks celery, finely chopped, leaves reserved
– 1 tbsp vegetarian worcestershire sauce
– ½ tsp tabasco
– 1 tsp sea salt
– black pepper, to taste
– zest 1 lemon, plus extra to serve
– 2 tbsp olive oil
– 50ml vodka
– 400ml water

1. Put everything into a pan. Make sure the pasta is completely covered – if you’re using spaghetti you’ll either need a wide pan or to break the pasta up a bit, as it needs to lie flat.

2. Bring to the boil, then turn down the heat and simmer for 9 minutes. Use a couple of spoons to turn and stir the pasta at least once a minute to make sure it cooks evenly.

3. Transfer to plates, then top with a few chopped celery leaves and an extra grating of lemon zest.

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