Fusilloni Alla Vodka Recipe

1. Prepare pasta water

Bring a large pot of heavily salted water (about 1 tbsp salt per 4 quarts) to a rolling boil. Keep it at a simmer until ready to cook the pasta.

2. Sauté aromatics

Peel and finely dice the onion. Peel and mince 4 garlic cloves. In a large heavy skillet or sauté pan, heat 2 tbsp extra-virgin olive oil over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

3. Build the tomato base

Add 3 tbsp tomato paste to the pan and cook, stirring, 2–3 minutes until the paste darkens slightly — this deepens flavor. Pour in the 28 oz crushed tomatoes, stirring to combine. Add 1 cup stock, 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp crushed red pepper flakes. Bring the sauce to a low simmer.

4. Add vodka and reduce

Carefully add 1 fl oz vodka to the sauce (off-heat if you prefer), then return to medium-low heat and simmer uncovered 6–8 minutes to cook off most alcohol and integrate flavor.

5. Simmer while you cook pasta

Keep the sauce on a gentle simmer. Taste and adjust salt/pepper as needed. If it seems too thick while finishing, add small amounts of the reserved pasta water.

1. Soak cashews

Place 1 cup raw cashews in a bowl and cover with 1 cup hot water. Let soak 15–20 minutes if using hot water (or 2–4 hours with room-temp water). Drain the soaking water and discard.

2. Blend cashew cream

Add the drained cashews to a blender with 1/2 cup warm water, 1 tsp lemon juice and 1/4 tsp salt. Blend on high until completely smooth and creamy, scraping down sides as needed (about 1–2 minutes). The texture should be pourable and silky. Adjust water in 1–2 tbsp increments if too thick.

3. Temper into sauce

Ladle about 1/4 cup hot tomato-vodka sauce into the blender with the cashew cream and pulse once to warm and prevent curdling. Then pour the blended cashew cream into the simmering tomato-vodka sauce and stir to combine. Simmer 3–5 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning.

When the sauce is simmering and cashew cream integrated, add the 12 oz fusilloni to the boiling salted water and cook until just shy of al dente per package directions (usually 9–11 minutes for large pasta). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Toss pasta into the skillet with the sauce over low heat. Add up to 1/2 cup reserved pasta water in small splashes to help the sauce cling and achieve desired consistency. Toss or stir until the pasta is evenly coated and cooked through, 1–2 minutes. Remove from heat.

1. Toast breadcrumbs

Mince 2 garlic cloves and finely chop 1 tbsp parsley if using. In a small skillet, melt 1 tbsp unsalted butter over medium heat. Add 3/4 cup panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–5 minutes.

2. Finish breadcrumbs

Stir the minced garlic into the breadcrumbs off-heat so it becomes fragrant but does not burn (residual heat will mellow it), then stir in the chopped parsley, 1/8 tsp salt and 1/8 tsp black pepper. Transfer to a small bowl and set aside.

Tear or chiffonade 12 basil leaves and fold most into the pasta in the skillet along with 1 tsp finishing olive oil; reserve a few whole leaves for garnish. Toss gently to combine.

Portion the sauced fusilloni onto plates or into a serving bowl. Sprinkle the garlic breadcrumbs over each portion for crunch. Garnish with reserved basil leaves.

Serve immediately. Leftovers keep in an airtight container refrigerated up to 3 days; reheat gently with a splash of water or stock.