This is one of my favourite pasta dishes, I always make more than enough for lunch the next day. It’s my understanding that this version of the recipe posted on bon appètit is close to the original, on it’s own it really is yum, but as always I like to make my own adjustments. However, left as is it makes for a delicious vegetarian dish.
- ¼ cup olive oil
- ½ shallot, finely chopped
- 1 small garlic clove, finely grated
- ½ cup tomato paste
- 2 tablespoons vodka
- 1 cup heavy cream
- 1 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
- 1 pound fusilli
- 2 tablespoons unsalted butter
- 1 ounce finely grated Parmesan, plus more for serving
- ¼ cup chopped fresh basil
Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.
Vodka sauce can be made 5 days ahead; cover and chill.
I also add
Chicken Breast or bacon (If you feel like meat)
Baby spinach leaves