Fusilli With Vodka Sauce Recipe
Blend of marinara and cream
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
Vodka Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and reserve about 1 cup of the pasta water for later use.
Vodka Sauce Preparation
- 3
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
- 4
Add Marinara and Vodka
Pour in the marinara sauce and vodka. Stir to combine and let it simmer for about 5 minutes, allowing the alcohol to cook off.
- 5
Incorporate the Cream
Reduce the heat to low and slowly stir in the heavy cream. Allow the sauce to simmer for another 3-4 minutes until it thickens slightly.
- 6
Season the Sauce
Taste the sauce and add salt and pepper to taste. Stir in the grated Parmesan cheese until melted and combined.
Combine and Serve
- 7
Combine Pasta and Sauce
Add the drained fusilli pasta to the sauce in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.
- 8
Garnish and Serve
Remove from heat and stir in the chopped fresh basil. Serve hot, garnished with additional Parmesan cheese if desired.
