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Fusilli alla Vodka with Basil and Parmesan

Amanda
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Pasta is one of the only foods that I could eat-and crave-at any time. Ask me what I want to eat morning, noon, or night and my answer will always be pasta (or pizza).This pasta is the best of both worlds between cream- and tomato-based sauces. It all starts with building the flavor base with garlic, shallots, and tomato paste. You wouldn’t think tomato paste could provide a depth of flavor satisfying enough to call this a tomato sauce, but that’s where the vodka comes in. Kind of like wine, a splash of vodka helps deepen the tomato’s intensity. A healthy dose of cream makes this sauce silky and luxurious; thin with a little pasta water to really bring the sauce together. Add as much (or as little, but why!) red pepper flakes and Parmesan as you like to make this a true pasta experience. Fresh basil at the end brings it all together.There is nothing more comforting than a bowl of hot pasta. Serve with this perfect, classic garlic bread!

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Fusilli alla Vodka with Basil and Parmesan

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  • Author: Amanda
  • Yield: 4 to 6 servings 1x
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Description

Deeply satisfying, this Fusilli alla Vodka has the best of both pasta sauce worlds: an intense, tomato base made luxurious and creamy with a healthy dose of cream. Fusilli pasta catches all the sauce in each twirl! Serve with lots of freshly grated Parmesan, red pepper flakes, and basil.

Ingredients

Scale
  • 1/4 cup olive oil
  • 1 small shallot, finely minced
  • 1 garlic clove, finely minced
  • 1/2 cup tomato paste
  • 2 tablespoons vodka
  • 1 cup heavy cream
  • 1 teaspoon red pepper flakes, or to taste
  • Kosher salt and freshly ground black pepper
  • 1 pound fusilli
  • 2 tablespoons butter
  • 1 ounce freshly ground Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil

Instructions

  1. Heat the olive oil in a large skillet over medium heat.  Add the shallot and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes.  Add the garlic and cook for 1 minute more, until fragrant.  Add the tomato paste and cook, stirring occasionally, until thick, brick-red and starting to caramelize, about 5 minutes.  Add the vodka and cook, stirring constantly, until the liquid is mostly evaporated, about 2 minutes.  Add the cream and red pepper flakes, stirring to fully combine.   Season with salt and pepper to taste.
  2. While the sauce is cooking, bring a large pot of salted water to a boil over high heat; once boiling, add the fusilli and cook, stirring occasionally, until just shy of al dente according to package directions.  Reserve 1 cup of pasta water before draining the pasta.
  3. Transfer the drained pasta to the skillet with the sauce; add the butter and enough pasta water to thin the sauce slightly.  Cook over medium-low heat, stirring constantly, until the sauce thickens and the pasta is al dente, about 2 minutes.  Add more pasta water if needed to thin the sauce.   Season with salt and pepper and add the 1 ounce of Parmesan cheese, tossing to coat.  Serve with additional ground Parmesan and chopped fresh basil.

Notes

Inspiration: Fusilli alla Vodka with Basil and Parmesan on bonappetit.com

  • Category: Pasta & Noodles, Vegetarian, Italian
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