Fusili Alla Vodka

Fusilli alla vodka coated in an abundantly flavourful, rich, creamy and spicy tomato and vodka sauce. A 15-minute pasta dish that packs a punch.

📝 Ingredients

• 400 g fusilli pasta (or other short pasta of your choice (Note 1))
• 2 tbsp olive oil
• 4 cloves garlic (minced )
• 120 g tomato paste/tomato puree
• 2 tbsp vodka ((Note 2))
• 180 ml heavy cream/double cream ((Note 3))
• 25 g Parmesan + extra to serve ((Note 4))
• 2 tsp red pepper flakes (optional) ((Note 5))
• 1 tsp dried oregano (optional) ((Note 6))
• 1 tsp black pepper
• smoked salt or sea salt (to taste)
• 30 g butter
• reserved pasta water ((Note 7))
• 1 handful fresh parsley (roughly chopped (Note 8))

👨‍🍳 Instructions

1. 1Bring a large pot of generously salted water to boil. Add the pasta and cook it according to the package instructions until al dente. Ensure you reserve two cups of pasta water before you drain it.
2. 2In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
3. 3Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly.
4. 4Pour in the vodka and let it cook for about 2 minutes, allowing the alcohol to evaporate.
5. 5Lower the heat and stir in the heavy cream.
6. 6Stir in the Parmesan cheese, red pepper flakes, dried oregano (if using), black pepper, and a little smoked salt or sea salt to taste
7. 7Add the butter and allow it to melt into the sauce to add richness and smoothness.
8. 8Add the cooked pasta and toss until it's coated with the creamy sauce. Add pasta water a tablespoon at a time until the sauce reaches the right consistency.
9. 9Serve immediately, topped with fresh parsley and grated Parmesan.