Fusilli alla vodka with basil and parmesan

4 servings

15 minutes

'Fusilli alla vodka' is an Italian dish with American roots that emerged in the 1970s. Its rich, intense flavor results from a successful blend of tomatoes, cream, and alcohol. Vodka enhances the depth of the sauce, helping to bring out the aroma of tomato paste, while cream softens the acidity. Red pepper adds spiciness, and basil refreshes and harmonizes the taste. It is served with grated Parmesan cheese that adds richness. Fusilli pasta perfectly holds the sauce, making each bite flavorful and aromatic. This dish is often prepared for cozy dinners or romantic dates as it is both sophisticated and hearty.

Energy value per serving

• Calories: 894.9
• Proteins: 19.5g
• Fats: 47.3g
• Carbohydrates: 92.5g

Ingredients

• Olive oil: 0.3 glass
• Shallots: 0.5 pc
• Finely chopped garlic: 1 clove
• Tomato paste: 5 tbsp
• Vodka: 2 tbsp
• Cream 30%: 1 glass
• Dried red pepper: 1 tsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Fusilli pasta: 450 g
• Butter: 2 tbsp
• Grated Parmesan cheese: 30 g
• Basil: 17 g

Cooking steps

1. Heat the oil in a large skillet over medium heat.

   Required ingredients:

   • Olive oil: 0.3 glass

2. Add shallots and garlic. Sauté, stirring occasionally, for 5 minutes until softened.

   Required ingredients:

   • Shallots: 0.5 piece
   • Finely chopped garlic: 1 clove

3. Add tomato paste and sauté, stirring occasionally, for about 5 minutes until the paste changes color and starts to caramelize. Pour in the vodka and simmer the mixture for about 2 minutes, stirring constantly, almost until the liquid evaporates completely.

   Required ingredients:

   • Tomato paste: 5 tablespoon
   • Vodka: 2 tablespoons

4. Add cream and red pepper, mix well. Season with salt and pepper, remove from heat.

   Required ingredients:

   • Cream 30%: 1 glass
   • Dried red pepper: 1 teaspoon
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

5. Cook the pasta in a large pot of salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of the cooking water.

   Required ingredients:

   • Fusilli pasta: 450 g

6. Transfer the pasta to the pan with the sauce, add butter and ½ cup of the water in which the pasta was cooked. Simmer on low heat, stirring constantly and adding more pasta water as needed, until the butter melts and the sauce thickens (about 2 minutes).

   Required ingredients:

   • Butter: 2 tablespoons

7. Season with salt and pepper, add 30 g of Parmesan, and mix. Serve the pasta on plates, garnish with basil, and sprinkle with Parmesan.

   Required ingredients:

   • Freshly ground black pepper:  to taste
   • Grated Parmesan cheese: 30 g
   • Basil: 17 g