Vodka Fusilli
Vodka Fusilli
Ingredients
- 1 pound fusilli pasta
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 3 tablespoons tomato paste
- 1/2 cup vodka
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, for garnish
- as needed salt
- as needed black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Stir in the tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant.
⏱️ 3 min
- 4
Carefully pour in the vodka. If you are comfortable, you can flambé the vodka by tilting the pan slightly to ignite the alcohol (ensure no flammable items are nearby). Allow the flames to die down completely, or simply simmer for 2-3 minutes to cook off the alcohol.
⏱️ 3 min
- 5
Reduce the heat to low and stir in the heavy cream. Bring the sauce to a gentle simmer, then add 1 cup of grated Parmesan cheese, stirring until it melts and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 3 min
- 6
Add the drained fusilli pasta to the sauce. Pour in 1/2 cup of the reserved pasta water and stir vigorously to emulsify the sauce and thoroughly coat the pasta. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min
- 7
Serve the vodka fusilli immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vodka Fusilli
- 1 pound fusilli pasta
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 3 tablespoons tomato paste
- 1/2 cup vodka
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, for garnish
- as needed salt
- as needed black pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Stir in the tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and becomes fragrant.
⏱️ 3 min - 4
Carefully pour in the vodka. If you are comfortable, you can flambé the vodka by tilting the pan slightly to ignite the alcohol (ensure no flammable items are nearby). Allow the flames to die down completely, or simply simmer for 2-3 minutes to cook off the alcohol.
⏱️ 3 min - 5
Reduce the heat to low and stir in the heavy cream. Bring the sauce to a gentle simmer, then add 1 cup of grated Parmesan cheese, stirring until it melts and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 3 min - 6
Add the drained fusilli pasta to the sauce. Pour in 1/2 cup of the reserved pasta water and stir vigorously to emulsify the sauce and thoroughly coat the pasta. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min - 7
Serve the vodka fusilli immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min