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Fusilli Recipe

Name: Local Kitchen and Wine Bars Fusilli Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz fusilli (dried); 4 cups water for boiling; 1 tbs kosher salt (for pasta water); 1 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 tbs olive oil; 1 unit shallot, finely minced; 3 cloves garlic cloves, minced; 1 tsp red pepper flakes; 2 tbs tomato paste; 14 oz crushed tomatoes (canned); 3 tbs vodka; 1 cups heavy cream; 1 tsp granulated sugar; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.75 cups Parmesan cheese, finely grated; 0.5 cups fresh basil leaves, torn; 0.5 cups reserved pasta cooking water; 0.25 tsp red pepper flakes (optional, for extra heat)

Inspired by Local Kitchen and Wine Bar

Time35m

Serves4

spicy vodka | parmesan | basil

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Ingredients

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Pasta & Sauce Base

12 oz fusilli (dried)

4 cups water for boiling

1 tbs kosher salt (for pasta water)

1 tbs extra-virgin olive oil

1 tbs Unsalted butter

Spicy Vodka Sauce

1 tbs olive oil

1 unit shallot, finely minced

3 cloves Garlic cloves, minced

1 tsp Red pepper flakes

2 tbs tomato paste

14 oz crushed tomatoes (canned)

3 tbs vodka

1 cups Heavy cream

1 tsp granulated sugar

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Finishing & Garnish

3/4 cups Parmesan cheese, finely grated

1/2 cups fresh basil leaves, torn

1/2 cups reserved pasta cooking water

1/4 tsp red pepper flakes (optional, for extra heat)

Method

Pasta & Prep

Boil water and cook pasta

Bring 4 cups of water to a rolling boil in a large pot. Stir in 1 tablespoon kosher salt. Add 12 oz fusilli and cook according to package instructions until al dente (typically 8–10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and toss immediately with 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter to prevent sticking.

While pasta cooks, finely mince 1 shallot and 3 garlic cloves, and measure out the sauce ingredients so they are ready to add.

Make the Spicy Vodka Sauce

Sweat aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and 1 teaspoon red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Develop tomato base

Add 2 tablespoons tomato paste to the skillet. Cook, stirring, for about 1 minute to caramelize the paste and deepen the flavor.

Add tomatoes and vodka

Pour in 14 oz crushed tomatoes, stir to combine. Increase heat slightly to bring the mixture to a gentle simmer. Carefully add 3 tablespoons vodka, stir, and let the sauce simmer uncovered for 4–5 minutes to cook off most of the alcohol and concentrate flavor.

Finish with cream and season

Lower heat to medium-low. Stir in 1 cup heavy cream, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Simmer gently for 3–4 minutes until the sauce is smooth and slightly thickened. Taste and adjust seasoning — add up to an extra 1/4–1/2 teaspoon salt or more red pepper flakes if you prefer more heat.

Combine & Finish

Toss pasta with sauce

Add the drained fusilli to the skillet with the vodka sauce. Add up to 1/2 cup reserved pasta water a little at a time to loosen the sauce as needed. Toss continuously (or stir) over low heat for 1–2 minutes until the pasta is evenly coated and the sauce clings to the noodles.

Add cheese and basil

Remove the skillet from heat. Stir in 3/4 cup finely grated Parmesan until melted into the sauce and well combined. Add 1/2 cup torn fresh basil leaves and gently fold to distribute. If the sauce seems too thick, add a splash more reserved pasta water.

Taste and finish: adjust salt, pepper, or red pepper flakes to taste. Transfer to serving bowls and garnish with extra grated Parmesan and a few fresh basil leaves if desired.