This Fusilli alla Vodka recipe is a real hit! It’s super quick to make, and the pasta turns out perfectly cooked in the vodka sauce. Eating it feels like a trip down memory lane to your favorite Italian restaurant.
What’s great about this recipe is how simple it is. You can easily find all the ingredients, so whether you’re new to cooking or a seasoned pro, you won’t have any trouble.
Plus, you can customize the sauce however you like! Want it spicy? Just add some red pepper flakes or Calabrian chile. And if you’re craving more protein, throw in some shrimp, chicken, or sausage.
For a complete meal, serve your Fusilli alla Vodka with a light green salad tossed in a lemon vinaigrette. It adds a nice, refreshing touch.
Got leftovers? No worries! Just pop them in an airtight container and store them in the fridge. They’ll stay good for 2-3 days. Easy peasy!
Fusilli alla Vodka Recipe
Equipment
- Large pot
- Pan
- Wooden spoon
Ingredients
- 2 tbsp Olive oil
- 5 Garlic cloves minced
- 6 tbsp double-concentrated Tomato paste
- 1/4 cup Vodka
- 1 1/2 cups Heavy cream
- 1 tsp Salt plus extra for pasta water
- 1 pound Fusilli pasta
Instructions
- Get a pot of water boiling and add the Fusilli pasta. Cook it until it’s just right—al dente. And don’t forget to add some salt to the water for extra flavor!
- While the pasta’s cooking, heat up some olive oil in a pan over medium heat. Toss in the minced garlic and let it sizzle until it smells amazing.
- Stir in the double-concentrated tomato paste with the garlic. Let it cook for a few minutes until it’s a bit caramelized and smells incredible.
- Time to add the vodka! Pour it into the pan and give everything a good stir. Let it simmer for a couple of minutes to let the alcohol cook off.
- Now, pour in the heavy cream and keep stirring until everything’s all mixed together and creamy. Let it simmer a bit longer until the sauce thickens up a tad.
- Sprinkle in the salt, give it a stir, and then taste it. Adjust the seasoning if needed to make it just right.
- Once the pasta’s cooked, drain it and toss it right into the sauce. Mix it all up until every piece of pasta is coated in that delicious sauce.
- Want to make it even better? You can add a splash of pasta water to get the sauce to your preferred thickness. Or, if you’re feeling fancy, mix in a little bit of butter for an extra creamy finish.
- Dish up your Fusilli alla Vodka while it’s hot. For a fancy touch, sprinkle on some fresh herbs or grated Parmesan cheese.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overcook the pasta; al dente is perfect.
- Taste and adjust seasoning as you go.
- For a lighter version, you can use half-and-half instead of heavy cream.
- If you like it spicy, add a pinch of red pepper flakes.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 840Â kcal |
| Carbohydrates | 88g |
| Protein | 18g |
| Fat | 40g |
| Cholesterol | 103mg |
| Sodium | 803mg |
| Fibre | 6g |
| Sugar | 8g |
| Calcium | 98mg |
Can I Make This Recipe Ahead of Time?
While the sauce is best served fresh, you can make it a day in advance and store it in the fridge. Reheat gently on the stove before serving.
Can I Freeze Leftovers?
Yes, you can freeze leftover sauce in an airtight container for up to three months. Thaw in the fridge overnight and reheat on the stove before serving.
What Can I Serve With Fusilli alla Vodka?
This dish pairs well with a simple green salad, garlic bread, or a side of roasted vegetables. You can also enjoy it on its own as a satisfying meal.
