Fusilli alla Vodka

This easy and spicy Fusilli alla Vodka combines the sweet and robust flavors of a tomato sauce with a luscious cream sauce. Vodka intensifies and smoothens the flavors to create the ultimate pasta sauce that's the best comfort food any time of the year.

• Easy: With 10 simple ingredients, 5 minute prep time, and 25 minute total cook time, this vegetarian Fusilli alla Vodka couldn't be easier! It's great for busy weeknights but decadent enough to double or triple for a crowd.
• Base recipe: Use this spicy vodka sauce as a base for your favorite pasta shape, protein, and vegetable. It tastes great with everything!
• Crowd pleaser: Serve this spicy Fusilli all Vodka at your next dinner party and it'll for sure be a hit! It's better than any jarred vodka sauce with its silky richness and bright flavor.

• Fusilli pasta: Its tight corkscrew shape makes it perfect for holding onto the creamy vodka sauce. But feel free to use any shape of pasta you'd like.
• Butter: I recommend using unsalted for better control of the seasoning. You can also add another pat at the end of cooking for an even richer sauce.
• Onion and garlic: Simple aromatics that create a flavorful base.
• Red pepper flakes: Optional, but adds a hint underlying spice to the vodka sauce.
• Tomato paste: A concentrated, thick paste made from cooking down ripe tomatoes. It results in a rich, savory, and deeply sweet base flavor profile. We're also using the whole can here so no need to worry about pesky leftovers.
• Vodka: Although neutral in flavor, vodka adds a background of heat and sharpness to balance out the intensity of the tomato paste.
• Heavy cream: To create the rich and creamy sauce. Do not substitute with half and half as it will curdle in the sauce.
• Parmesan cheese: Adds salty umami flavor while helping create a velvety texture.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.

• Although fusilli is my favorite for vodka sauce, use any pasta shape you'd like. Spaghetti, rigatoni, penne, farfalle, gnocchi, ravioli, or tortellini are all great options.
• Canned tomato paste is less concentrated than the tube version. If using tubed tomato paste, only use 4.5 oz (about ½ cup) instead of 6 oz.
• You can substitute vodka with white or red wine. For a non-alcoholic version, try lemon juice or simply chicken broth or water instead.
• Feel like making a meat sauce? Shrimp, diced chicken, sausage, crab, ground beef, pancetta, or meatballs are all delicious options for vodka sauce with meat.
• All types of vegetables would taste delicious in this vodka sauce. My favorite additions are peas, spinach, roasted asparagus, mushroom, and broccoli.
• Add even more flavor by adding a pinch of dried herbs like oregano, basil, parsley, or Italian seasoning.
• To make a vegan Fusilli alla Vodka, replace with dairy-free butter, heavy cream, and Parmesan cheese.

STEP ONE: First, bring a large pot of heavily salted water to a boil. Cook fusilli pasta according to package instructions, minus 2-3 minutes for very al dente pasta.

STEP TWO: Reserve at least 1 cup of pasta water, then drain and set aside.

Alternatively, you could cook the fusilli at the same time as the vodka sauce. Have a pot of salted boiling water ready and to the side while you start on the sauce.

STEP THREE: In a large pan, melt butter over medium heat. Then add diced onion with a pinch of salt and sweat for 2-3 minutes until the edges start to become translucent.

Next, stir in garlic for 30 seconds until fragrant.

STEP FOUR: Add the tomato paste. Let cook for 5-6 minutes to deeply caramelize, stirring often to prevent it from burning. It should deepen in color and become even thicker.

If you haven't already cooked your fusilli, drop it into the boiling water now.

STEP FIVE: Take the skillet off the heat or turn the heat down to the lowest setting. Carefully pour in vodka and whisk into the paste. Let cook for 2-3 minutes until you no longer smell alcohol when wafting it towards your nose.

STEP SIX: Add heavy cream, pasta water, salt, and pepper. Stir well and keep warm over low heat until the pasta is ready.

STEP SEVEN: Stir in the par-cooked fusilli until evenly coated with sauce and pasta is cooked to your liking. Add more pasta water if the sauce looks dry or too thick.

Then turn off the heat and stir in Parmesan cheese. Season to taste and serve immediately.

• Time it perfectly: I like to cook the fusilli and vodka sauce simultaneously for one smooth go. Make sure the water is already boiling by the time you start on the sauce and drop the pasta while the tomato paste is caramelizing.
• Heavily salt the pasta water: It should taste as salty as broth. Since we're reserving it to add to the sauce, make sure it's seasoned well.
• Save the pasta water: The starchy pasta water is one of the ingredients in this spicy vodka sauce! The pasta water helps create a silky emulsified sauce that "sticks" to the pasta for a more flavorful dish.
• Toast the tomato paste: By caramelizing the tomato paste, you'll achieve a deeper, more robust flavor while removing any tinny canned flavor. Wait for the paste to change from brick red to darker red and become a little thicker.
• Let the vodka evaporate: Cook the sauce for a few minutes to ensure the alcohol evaporates. If not, the sauce will be too sharp and boozy. Waft the sauce towards your nose - if you can no longer smell alcohol, you're good to go.