Jon and Vinny's Spicy Vodka Sauce with Fusilli

Ingredients

• 12 oz Fusilli Pasta (dry pasta)
• 1 tablespoon Salt (for pasta water; add more to taste when seasoning)
• 0.25 cup Shallots (finely chopped; about 3 tiny shallots)
• 1 clove Garlic (grated)
• 0.25 cup Olive Oil (extra‑virgin, for sautéing)
• 2 tablespoons Tomato Paste (regular canned tomato paste)
• 2 tablespoons Vodka (helps release tomato flavor; will evaporate)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 teaspoon Crushed Red Pepper Flakes (adjust to desired heat)
• 2 tablespoons Unsalted Butter (cut into cubes, adds silkiness)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.5 cup Pasta Water (reserved from cooking pasta)
• to taste Black Pepper (freshly ground)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: high

2. Prep Aromatics

   While the water heats, finely chop about 1/4 cup of tiny shallots and grate one garlic clove.

   Time: PT5M

3. Sauté Shallots and Garlic

   Heat a skillet over medium heat, add 1/4 cup olive oil, then the chopped shallots and grated garlic. Stir occasionally for 3–5 minutes until softened but not browned.

   Time: PT5M

   Temperature: medium

4. Caramelize Tomato Paste

   Add 2 tablespoons tomato paste to the skillet, stir to combine, and cook for about 3 minutes until the paste darkens to a brick‑red color.

   Time: PT3M

   Temperature: medium

5. Deglaze with Vodka

   Pour in 2 tablespoons vodka, stirring continuously. Cook for 2 minutes, allowing the alcohol to evaporate completely.

   Time: PT2M

   Temperature: medium

6. Add Cream and Heat

   Stir in 1 cup heavy cream and 1 teaspoon crushed red pepper flakes. Simmer for 3 minutes, stirring, until the sauce thickens and coats the back of a spoon.

   Time: PT3M

   Temperature: medium

7. Cook Fusilli

   Add the fusilli to the boiling salted water. Cook for 1 minute less than the package’s al‑dente time (usually about 9 minutes total).

   Time: PT9M

   Temperature: high

8. Reserve Pasta Water and Drain

   Before draining, scoop out 1/2 cup of the hot pasta water and set aside. Then drain the pasta in a colander.

   Time: PT2M

9. Combine Pasta and Sauce

   Add the drained fusilli to the skillet with the sauce. Toss in 2 tablespoons butter and the reserved 1/2 cup pasta water. Reduce heat to medium‑low and stir for 2 minutes until everything is glossy and well‑combined. Add more pasta water if a thinner sauce is desired.

   Time: PT2M

   Temperature: medium-low

10. Finish and Serve

    Season with additional salt and freshly ground black pepper to taste. Sprinkle 1/4 cup grated Parmesan cheese, toss briefly, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

12g

Carbohydrates

55g

Fat

20g

Fiber

3g