Fusilli Pasta Recipe

Bring water to a boil

Fill a large pot with 4-5 quarts (approximately 4-5 L) of water. Bring to a vigorous boil over high heat and add a generous pinch or two of coarse salt (enough that the water tastes like the sea).

Cook fusilli

Add 12 oz dry fusilli to the boiling water. Cook according to package instructions until al dente (usually 9–11 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

In a large deep skillet or sauté pan, heat 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter over medium heat until butter melts and foams. Add 1 cup finely diced yellow onion and cook, stirring, until translucent and soft, about 6–8 minutes. Do not brown.

Add garlic and chili

Add 3 minced garlic cloves and 1 tsp crushed red pepper flakes to the onions. Cook, stirring, for 30–45 seconds until fragrant (do not let the garlic brown).

Build tomato base

Stir in 2 tbsp tomato paste and cook for 1–2 minutes, stirring constantly, to caramelize slightly and remove raw taste. Then add 1 (28 oz) can crushed tomatoes, stir to combine and bring the mixture to a gentle simmer.

Deglaze with vodka

Carefully add 1 fl oz vodka to the pan (take the pan off direct high heat briefly if you are concerned about flames). Stir well to deglaze and let the sauce simmer for 5 minutes so the alcohol cooks off and the flavor melds.

Finish with cream and seasoning

Reduce heat to low and stir in 1 cup heavy cream. Add 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp granulated sugar if desired to balance acidity. Simmer gently for 3–5 minutes until the sauce is smooth and slightly thickened. Taste and adjust seasoning.

Toss pasta with sauce

Add the drained fusilli to the skillet with the vodka sauce. Toss to coat, adding up to the reserved 1 cup pasta water, a few tablespoons at a time, to loosen the sauce and help it cling to the pasta. Cook together over low heat for 1–2 minutes until the pasta is warmed through and sauce emulsifies with the pasta water.

Add cheese and basil

Remove pan from heat. Stir in 3/4 cup of freshly grated Parmesan until melted and incorporated, reserving a little for serving. Fold in 1 cup thinly sliced fresh basil (reserve a few leaves for garnish). If the sauce seems too thick, add more reserved pasta water 1–2 tbsp at a time until desired consistency.

Plate and finish

Divide the pasta among four plates. Drizzle each serving with a little extra-virgin olive oil (approx. 1 tsp total), sprinkle remaining Parmesan and a few basil leaves on top, and finish with an extra crack of black pepper and a pinch of crushed red pepper flakes if you like it spicier.