Fusilli alla Vodka

5 from 1 vote

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 comfort food any time of the year.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 371

Author Jessica Kwon

Ingredients

1 lb (16 oz) fusilli pasta
1 tablespoon unsalted butter
½ small onion diced; about ⅔ cup
2-3 cloves garlic minced
¼ teaspoon red pepper flakes (optional)
1 (6 oz) can tomato paste
¼ cup vodka
1 cup heavy cream
¼ cup grated Parmesan cheese plus more for topping
Kosher salt and pepper Diamond Crystal

US Customary - Metric

Instructions

Bring a large pot of heavily salted water to a boil. Have it ready on the side while you start the sauce.
Heat a large skillet over medium heat and melt butter. Add onion with a pinch of salt. Cook for 1-2 minutes until lightly translucent, then add garlic and stir for 30 seconds until fragrant.
Add red pepper flakes (if using), tomato paste, and ¼ teaspoon salt. Cook for 5-6 minutes until paste is brick red and thickened, stirring frequently to toast.
Drop pasta into boiling water and cook until very al dente, about 2-3 minutes less than package instructions. Meanwhile, continue on with your sauce.
Turn heat down to lowest setting or remove skillet from heat. Carefully pour vodka into the pan and scrape up any browned bits from the bottom of the pan. Whisk into the paste and let cook over medium-low heat for 2-3 minutes, stirring occasionally, to cook off alcohol.
To the pan, pour in heavy cream, ½ cup pasta water, ½ teaspoon salt, and ½ teaspoon pepper. Whisk until sauce is smooth and creamy. Keep warm on low heat until pasta is ready.
Use a slotted spoon to transfer pasta directly from water to the skillet (do not drain and save the pasta water). Mix thoroughly until pasta is evenly coated with sauce and fusilli is cooked to your liking. Add more pasta water as needed to reach desired consistency.
Turn off the heat. Stir in Parmesan cheese and season to taste.

Video

Notes

Tomato paste: 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.
Heavy cream: Do not substitute with half and half as it will curdle in the sauce.
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.
Substitutions:
- You can substitute vodka with white or red wine. For a non-alcoholic version, try lemon juice or simply chicken broth or water instead.
- To make a vegan Fusilli alla Vodka, replace with dairy-free butter, heavy cream, and Parmesan cheese.

Nutrition