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fusilli in spicy vodka sauce

serves 6
by Nancy

Ingredients

  • 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

Instructions

  1. heat oil in a large skillet over medium.
  2. add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes.
  3. add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.
  4. add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes.
  5. add cream and red pepper flakes and stir until well blended.
  6. season with salt and pepper; remove from heat.
  7. meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
  8. drain, reserving 1 cup pasta cooking liquid.
  9. add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid.
  10. 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.
  11. season with salt and pepper and add 1 oz. parmesan, tossing to coat.
  12. divide pasta among bowls, then top with basil and more parmesan.