Spicy Fusilli Alla Vodka Recipe
Red Cream, Parmesan Reggiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3
Add Vodka
Pour in the vodka and let it simmer for about 2-3 minutes to cook off some of the alcohol.
- 4
Incorporate Tomatoes and Cream
Add in the crushed tomatoes and stir to combine. Then, reduce the heat and pour in the heavy cream, stirring until the sauce is smooth and creamy.
- 5
Season the Sauce
Stir in the grated Parmesan Reggiano, and season with salt and black pepper to taste. Allow the sauce to simmer for about 5 minutes.
- 6
Combine Pasta and Sauce
Add the cooked fusilli to the sauce, tossing to coat the pasta evenly.
- 7
Garnish and Serve
Serve hot, garnished with chopped fresh basil and additional Parmesan Reggiano if desired.
