Spicy Vodka Fussili
Spicy Vodka Fussili
Ingredients
- 1/4 cup olive oil
- 1 shallot, finely diced
- 2 tablespoons Calabrian chili, minced
- 6 ounces tomato paste, (1 tube)
- 1/4 cup vodka
- 1 cup heavy cream
- 1.1 pound giant fussili pasta
- 2 tablespoons butter, cold
- 1 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the finely diced shallot and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 2
Stir in the minced Calabrian chili and cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Add the entire tube of tomato paste to the skillet. Cook, stirring frequently, for 5-7 minutes, allowing it to deepen in color and develop a fond on the bottom of the pan. This step is crucial for flavor development.
⏱️ 7 min
- 4
Pour in the vodka and immediately scrape the bottom of the pan with a wooden spoon to deglaze, incorporating all the flavorful browned bits into the sauce. Allow the vodka to cook off for 1-2 minutes.
⏱️ 2 min
- 5
Stir in the heavy cream until the sauce is smooth and well combined. Reduce heat to low and let it gently simmer while you cook the pasta.
⏱️ 3 min
- 6
Meanwhile, bring a large pot of salted water to a rolling boil. Add the giant fussili pasta and cook according to package directions until al dente, about 13-14 minutes.
⏱️ 14 min
- 7
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 1 min
- 8
Using tongs, transfer the al dente pasta directly into the simmering sauce in the skillet. Add 1/2 cup of the reserved pasta water.
⏱️ 2 min
- 9
Continue to cook the pasta in the sauce for at least 2 minutes, stirring constantly, allowing the pasta to absorb the flavors and finish cooking. Add more pasta water, 1/4 cup at a time, as needed to achieve a creamy, emulsified sauce that coats the pasta beautifully.
⏱️ 3 min
- 10
Remove the skillet from the heat. Stir in the cold butter until melted and fully incorporated, then add the grated Parmesan cheese. Stir vigorously until the cheese melts and the sauce becomes even richer and glossier.
⏱️ 2 min
- 11
Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Vodka Fussili
- 1/4 cup olive oil
- 1 shallot, finely diced
- 2 tablespoons Calabrian chili, minced
- 6 ounces tomato paste, (1 tube)
- 1/4 cup vodka
- 1 cup heavy cream
- 1.1 pound giant fussili pasta
- 2 tablespoons butter, cold
- 1 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the finely diced shallot and sauté until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 2
Stir in the minced Calabrian chili and cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 3
Add the entire tube of tomato paste to the skillet. Cook, stirring frequently, for 5-7 minutes, allowing it to deepen in color and develop a fond on the bottom of the pan. This step is crucial for flavor development.
⏱️ 7 min - 4
Pour in the vodka and immediately scrape the bottom of the pan with a wooden spoon to deglaze, incorporating all the flavorful browned bits into the sauce. Allow the vodka to cook off for 1-2 minutes.
⏱️ 2 min - 5
Stir in the heavy cream until the sauce is smooth and well combined. Reduce heat to low and let it gently simmer while you cook the pasta.
⏱️ 3 min - 6
Meanwhile, bring a large pot of salted water to a rolling boil. Add the giant fussili pasta and cook according to package directions until al dente, about 13-14 minutes.
⏱️ 14 min - 7
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 1 min - 8
Using tongs, transfer the al dente pasta directly into the simmering sauce in the skillet. Add 1/2 cup of the reserved pasta water.
⏱️ 2 min - 9
Continue to cook the pasta in the sauce for at least 2 minutes, stirring constantly, allowing the pasta to absorb the flavors and finish cooking. Add more pasta water, 1/4 cup at a time, as needed to achieve a creamy, emulsified sauce that coats the pasta beautifully.
⏱️ 3 min - 10
Remove the skillet from the heat. Stir in the cold butter until melted and fully incorporated, then add the grated Parmesan cheese. Stir vigorously until the cheese melts and the sauce becomes even richer and glossier.
⏱️ 2 min - 11
Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh basil and extra grated Parmesan cheese, if desired.
⏱️ 1 min