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Bon Appétit

Fusilli Alla Vodka With Basil and Parmesan

4.8

(160)

Image may contain Food Macaroni Pasta Meal and Dish
Peden + Munk

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

Recipe information

  • Yield

    4 Servings

Ingredients

¼

cup olive oil

½

shallot, finely chopped

1

small garlic clove, finely grated

½

cup tomato paste

2

tablespoons vodka

1

cup heavy cream

1

teaspoon crushed red pepper flakes

Kosher salt, freshly ground pepper

1

pound fusilli

2

tablespoons unsalted butter

1

ounce finely grated Parmesan, plus more for serving

¼

cup chopped fresh basil

Preparation

  1. Step 1

    Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.

    Step 2

    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.

    Step 3

    Do Ahead: Vodka sauce can be made 5 days ahead; cover and chill.

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Reviews (160)

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  • This recipe is INCREDIBLE. I've made it close to 8 times now, and it is a hit every time. I double (maybe triple) the heavy cream and halve the red pepper flakes. One of my favorite recipes of all time.

    • Anonymous

    • Chicago

    • 7/5/2018

  • This sauce is delicious, and super easy to make! I didn't have any vodka on hand, so I subbed in some chicken stock, which worked out well. Will definitely be making this again in the future.

    • Anonymous

    • Ann Arbor

    • 8/9/2018

  • Whoa. This is amazing. I never write reviews of recipes, but I felt compelled given how happy I was making and eating this. It is super simple. It doesn't require random, one-off ingredients. And it was so so so good. This definitely is going into my favorites and part of the regular rotation.

    • Anonymous

    • Seattle

    • 10/4/2018

  • This is maybe my favorite pasta recipe I’ve ever made (and I love making pasta!). I just licked the bowl with a spatula.... do yourself a favor and make this now. 😍💯😋

    • MShow

    • San Francisco

    • 12/8/2018

  • This is basically pasta tikka masala, right?

    • basilgg

    • Berkeley, CA

    • 8/20/2019

  • A hit! I will halve the red pepper next time and probably 1.5x the sauce (we prefer ours a bit saucier). What a great flavor.

    • Anonymous

    • Hershey, PA

    • 9/24/2019

  • Honestly so great:) I added some roasted red peppers n was v v v good

    • Anonymous

    • 12/15/2019