Vodka sauce with fusilli
Brian Lagerstrom · ♥ 61.5K likes · 2M views · 19 min video
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Ingredients
Method
Techniques
- 40 g olive oil
- 75 g minced shallots
- 20 g minced garlic
- salt
Heat the olive oil in a heavy bottom pot over medium, add the minced shallots and garlic and a strong pinch of salt.
- 30 g chopped Calabrian chilies
Sweat over medium about five minutes until translucent and softened.
- 2 g chili flakes
- olive oil
Add the chopped Calabrian chilies, chili flakes and a little more oil and sweat about two minutes until the oil is perfumed.
- 170 g tomato paste
- 100 g vodka
Add the can of tomato paste and fry it in the chili garlic oil over medium about two minutes, until rusty and glazing the bottom of the pot.
- 350 g heavy cream
Stir in the heavy cream and bring gently to a simmer over low heat so it does not scorch; bubble slowly about five minutes.
- 1 lb fusilli
- 1 cup pasta water
Cook a pound of fusilli in generously salted water, reserving about a cup of pasta water a minute before it is done; pull it just a hair past al dente at about nine minutes.
- 75 g butter
- 50 g grated Parmesan
Flip the drained fusilli into the pot, add the butter and grated Parmesan and stir off the heat until the dairy melts and the sauce is smooth and velvety, not gloppy.
- salt
- fresh cracked black pepper
Taste for seasoning, loosen with pasta water if it has tightened, and serve topped with more grated Parmesan and fresh cracked black pepper.