fusilli in a spicy vodka sauce is so easy to make and is always comforting.
fusilli in spicy vodka sauce
- ¼ cup olive oil
- ½ shallot finely chopped
- 1 small garlic clove finely grated
- ½ cup tomato paste
- 2 tablespoons vodka
- 1 cup heavy cream
- 1 teaspoon crushed red pepper flakes
- kosher salt freshly ground pepper
- 1 lb fusilli
- 2 tablespoons unsalted butter
- 1 ounce finely grated parmesan plus more for serving
- ¼ cup chopped fresh basil
heat oil in a large skillet over medium.
add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes.
add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.
add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes.
add cream and red pepper flakes and stir until well blended.
season with salt and pepper; remove from heat.
meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
drain, reserving 1 cup pasta cooking liquid.
add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid.
cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes.
season with salt and pepper and add 1 oz. parmesan, tossing to coat.
divide pasta among bowls, then top with basil and more parmesan.