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Fusilli alla Vodka

Fusilli alla Vodka

Fusilli alla Vodka is the simplest, quickest route to restaurant-worthy pasta comfort at home.

Fusilli alla Vodka is quick, easy comfort food. 


1 pound fusilli
2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
¾ cup tomato paste
½ teaspoon red pepper flakes
½ cup vodka
½ cup cream
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ cup grated parmesan, plus more for garnish
10 fresh basil leaves, chiffonade (stacked on top of each other, rolled up together like a cigarette, and then sliced thin), plus more for garnish

Recipe directions: 

Boil a pot of salted water, and cook the fusilli according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta. Set aside.

Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion, and sauté until it is translucent, about 5 minutes. Add the garlic and cook another 2 minutes. Stir in the tomato paste and red pepper flakes, and cook for 5 minutes, stirring often with a wooden spoon. Add the vodka and stir again for about 3 minutes, until the vodka just about disappears. Lower the heat to low, then slowly stir in the cream to make a pink sauce. Season with salt and pepper.

Add the cooked pasta and the reserved pasta cooking water to the same saucepan, and stir to coat the pasta with the sauce. Stir in the parmesan, then the basil. Divide the pasta among 4 bowls and serve garnished with more parmesan and basil.

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