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.