Easy Fusilli alla Vodka (Pasta with Sauce Recipe)
Are you looking for a creamy, delicious homemade pasta sauce that’s quick enough to make during the week? Look no further than this incredible Fusilli alla Vodka recipe- an absolute crowd-pleaser! This sauce comes together super quickly, and the fusilli is cooked al dente and finished in the vodka sauce.
Plus, the vodka sauce consistency is really smooth – I don’t add any onion or shallot, so it’s as smooth and creamy as possible. If you are a fan of flavorful sauces, try my Pesto alla Genovese! And you’d love my orzo alla vodka, shrimp penne alla vodka and rosé pasta!
Ingredients
- Fusilli – Choose a high-quality brand for that perfect al dente texture. De Cecco or Barilla are reliable choices. Cook it just right for that satisfying al dente bite.
- Garlic – Fresh garlic is key here. Consider local markets for the best flavor. Mince it finely to distribute that aromatic garlic goodness throughout the dish evenly.
- Double-concentrated tomato paste – This is my favorite ingredient! I always have it on hand (multiples honestly). It’s double-concentrated so the tomato flavor is so much more powerful and delicious!
- Vodka – The neutral flavor of good vodka enhances the overall taste without overpowering it.
- Heavy cream – Choose a high-fat content heavy cream for a luxuriously creamy sauce. Look for local dairy or organic options. Add it gradually, stirring constantly, for a velvety consistency. I like to use heavy whipping cream for the highest fat content.
Step by Step Instructions
Step 1: Begin by boiling a pot of water and cooking the Fusilli pasta until al dente. Don’t forget to salt the water after it comes to a boil for enhanced flavor.
While the pasta is cooking, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
Step 2: Add the double-concentrated tomato paste to the sautéed garlic. Cook for a few minutes until the tomato paste is slightly caramelized and releases its aroma.
Step 3: Deglaze the pan by pouring in the vodka, stirring well to incorporate it into the tomato-garlic mixture. Allow it to simmer for a couple of minutes to let the alcohol evaporate.
Step 4: Pour in the heavy cream, stirring continuously to create a creamy and well-blended sauce. Let it simmer for a few minutes until the sauce thickens slightly.
Step 5: Do a final taste test and adjust salt as needed.
Step 6: Once the Fusilli pasta is cooked, drain it and add it directly to the sauce. Toss the pasta in the sauce until each piece is thoroughly coated.
Step 7: For an extra touch, consider adding a bit of starchy pasta water to achieve your desired sauce consistency. Alternatively, mix in a small amount of butter to the pasta for a shiny and extra creamy finish.
Step 8: Serve your Fusilli alla Vodka hot, and optionally, garnish with a sprinkle of fresh herbs or grated Parmesan cheese
Tips and Notes
- Flavor boosts – Allow the garlic to sauté in olive oil until it becomes fragrant and slightly golden before adding the tomato paste. This extra step intensifies the garlic’s flavor, enhancing the overall taste of the sauce.
- Perfectly coated pasta – To ensure every strand of Fusilli is perfectly coated in the luscious sauce, add the cooked pasta directly to the sauce rather than vice versa. This method guarantees an even distribution of flavors and a delightful fusion of pasta and sauce.
- Creamy finish – For an indulgent and glossy finish, incorporate a small amount of butter into the pasta after it’s coated in the sauce. This simple addition enhances the creaminess and adds a luxurious touch to your Fusilli alla Vodka. Who doesn’t love a glossy sauce?
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Fusilli alla Vodka
Equipment
- Large pot
- Pan
- wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 2 tablespoons olive oil
- 5 garlic cloves minced
- 6 tablespoons double-concentrated tomato paste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 1 tsp salt extra for pasta water
- 1 pound Fusilli pasta
Instructions
- Begin by boiling a pot of water and cooking the Fusilli pasta until al dente. Don’t forget to salt the water after it comes to a boil for enhanced flavor.
- While the pasta is cooking, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant.
- Add the double-concentrated tomato paste to the sautéed garlic. Cook for a few minutes until the tomato paste is slightly caramelized and releases its aroma.
- Deglaze the pan by pouring in the vodka, stirring well to incorporate it into the tomato-garlic mixture. Allow it to simmer for a couple of minutes to let the alcohol evaporate.
- Pour in the heavy cream, stirring continuously to create a creamy and well-blended sauce. Let it simmer for a few minutes until the sauce thickens slightly.
- Add the salt, stir, and taste – adjust as needed.
- Once the Fusilli pasta is cooked, drain it and add it directly to the sauce. Toss the pasta in the sauce until each piece is thoroughly coated.
- For an extra touch, consider adding a bit of pasta water to achieve your desired sauce consistency. Alternatively, mix in a small amount of butter to the pasta for a shiny and extra creamy finish.
- Serve your Fusilli alla Vodka hot, and optionally, garnish with a sprinkle of fresh herbs or grated Parmesan cheese.
Notes
Adjust the level of spiciness by adding more or fewer red chili flakes to suit your taste preferences.
I made this for dinner last night and it was such a hit with my family! We added shrimp and it was super filling.
This is so good! This vodka sauce is really silky and creamy I love it!
10/10! Will make again!!
Crazy easy, beyond delicious. I’m a huge fan of vodka sauce and always let down that it’s not on the menu in more restaurants in Boston. So happy to have discovered this recipe to make at home – it is way more silky and decadent than buying a premade jar of vodka sauce. We added some sweet Italian sausage and it was a hit!