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. Check out my other pasta recipes if you want more delicious pasta dishes.

I’ve been making penne alla vodka for years, but I realized that fusilli is better at trapping the delicious tomato cream sauce. Creamy vodka sauce is so comforting – it’s silky and tomato-y, and has a little zing from the vodka. It’s essentially a vodka tomato 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!

This recipe definitely has a nostalgic taste – this perfect dinner will surely remind you of your favorite local Italian restaurant. Want to kick this recipe up a notch? Add some luxurious Butter-Poached Lobster for a truly unforgettable dinner!

This pasta dish would pair really well with my Sausage Crostini or Bruschetta with Pesto for an appetizer. For Italian-inspired cocktails, try an Aperol Margarita, an Italian Greyhound, or a Limoncello Martini!

Why You’ll Love This Recipe

• Easy and simple ingredients – The recipe stands out for its simplicity. With easily accessible ingredients, you won’t be intimidated, making it perfect for both novice and experienced cooks.
• A celebrity and foodie favorite turned up – Whether you first heard about vodka sauce from Gigi Hadid, or maybe you’ve seen the famous dish from Carbone in NYC, you know that vodka sauce is having an absolute moment. This creamy vodka pasta is chic and delicious, all at the same time. 
• Customizable – This vodka sauce recipe is super customizable – there are plenty of good options! You can have red pepper flakes or Calabrian chile to make a spicy vodka sauce.. or you could add some shrimp or chicken, or sausage!

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.
• Olive oil – Opt for a good extra virgin olive oil to enhance the overall flavor. Drizzle a bit at the end to add a fresh, fruity note.
• 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 – Opt for a clean, high-quality vodka like Tito’s Handmade Vodka or Belvedere (my favorites). 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. 
• Salt – Quality matters, so consider sea salt or kosher salt for better control over seasoning. Season in stages and taste as you go to achieve the perfect balance. Also, don’t forget to add a big pinch of salt to your pot of water for the pasta!
• Unsalted butter – (Optional) add some butter to the finished dish for extra creaminess!

Substitutions

• Tequila – For a fun twist, swap vodka with tequila to create a unique Tequila Sauce. Opt for a good-quality silver or blanco tequila like Patrón or Espolon. Tip: Adjust the quantity to your taste preference; it adds a distinct, lively flavor to the dish. 
• Switch up the pasta – If you want to switch up the pasta shape, go for penne for a classic choice or giant fusilli pasta for a playful and visually appealing twist. Tip: Adjust the cooking time according to the pasta shape for that perfect texture. Any cooked pasta (which makes enough sauce for 1 pound of dry pasta) will work with this recipe.
• Garlic powder – In a pinch, garlic powder can conveniently substitute fresh garlic. Use about 1/2 to 1 teaspoon per clove of garlic, adjusting to your taste preference for a milder garlic flavor.
• Make it spicy – Spice up your Fusilli alla Vodka by tossing in red chili flakes for an extra kick of heat.

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?

Recipe FAQs

Increase the amount of red chili flakes for more heat, or add a pinch of cayenne pepper to dial up the spiciness according to your taste.

Serving Suggestions

• Wine Pairing – Complement the velvety richness of Fusilli alla Vodka with a well-balanced red wine like Chianti or Merlot. Alternatively, a crisp Pinot Grigio offers a refreshing contrast to the savory and creamy notes of the dish.
• Garlic bread – Elevate your dining experience by serving the pasta alongside freshly toasted garlic bread. The crispy, buttery goodness of the bread perfectly complements the creamy pasta, creating a delightful combination of textures and flavors. It’s the ideal partner for savoring every bit of the delicious sauce.
• Fresh herb garnish – Sprinkle a handful of freshly chopped basil or parsley over your Fusilli alla Vodka before serving. The vibrant herbs add a burst of freshness, enhancing the overall aroma and taste.
• Grated Parmigiano Reggiano – Finish each plate with a generous sprinkle of freshly grated Parmigiano Reggiano cheese. The salty, nutty notes of Parmesan complement the creaminess of the sauce, taking your dish to the next level.
• Simple green salad – Pair your Fusilli alla Vodka with a light green salad dressed in a lemon vinaigrette. The crispness of the salad adds a refreshing element to the meal.

Storage and Reheating Instructions

• Storage – Store any leftover Fusilli alla Vodka in an airtight container in the refrigerator. Ensure it’s cooled to room temperature before refrigerating. Properly stored, it can be kept for up to 2-3 days.
• Reheating  – To reheat, gently warm the pasta in a saucepan over low to medium heat, adding a splash of water or additional cream to maintain the desired consistency. Stir occasionally to prevent sticking, and adjust seasoning if necessary. Alternatively, you can microwave it in short intervals, stirring between each, until evenly heated.