Fusilli Alla Vodka

Vodka Sauce is one of my personal favorites. It is a rich sauce that goes well on most pasta dishes! I chose fusilli because the ridges hold on to more sauce and that is never a bad thing!

  • 1 lb Fusilli Pasta
  • 1 tbsp Olive Oil
  • 1 large Shallot
  • 2 cloves Garlic
  • 1/2 cup Tomato Paste
  • 1/8 cup Vodka
  • 1 cup Heavy Cream
  • 2 tbsp Unsalted Butter
  • 1/2 cup Parmesan, plus more for serving
  • Salt
  • Pepper
  • Crushed Red Pepper

Begin by putting a large pot of water to boil for your pasta. Make sure that the pasta water is very salty, you basically want it to taste like sea water! Your pasta will cook for about 9 minutes or until it has cooked but still has a small bite to it (Al dente). You don’t want to overcook it because it will cook again a little once you add it to the sauce! Also, remember to set aside about a cup of your pasta water before you drain the pasta. It will help with your sauce consistency later!

To begin your sauce, start by adding your olive oil to a pan that is on medium heat. Next, add your minced shallot and grated garlic into the pan. Saute it until the shallot is soft and has turned slightly golden brown. Add your tomato paste to the pan and saute it until you see the color become a darker red, it should take just about 5 minutes. At this point add your vodka to the pan, stir it into the tomato paste, and then let the mixture cook off until there is little to no liquid left. It should look like the consistency of the tomato paste before the vodka was added. Now you will add in your heavy cream and incorporate it completely. Season the sauce with salt, pepper, and red pepper flakes. For the pepper flakes, my rule of thumb especially for someone who doesn’t like spice, add less now and build to more. You can always give it spice but you can’t always take it away.

Now you are ready to put everything together. Add butter to your sauce along with the pasta. Remember that pasta water you set aside? You are going to slowly add it while tossing your pasta in the sauce. How much you add depends on how thick you want your sauce to be. I usually add in the full cup to make sure that my pasta is completely coated. When your pasta has been tossed in the sauce you can add in your Parmesan, and again toss everything together. Garnish with a sprinkle of Parmesan and some red pepper flakes! Enjoy!