Go Back
–+ servings
Pasta alla Vodka served topped with grated Parmesan and parsley with a piece of Parmesan and a bowl of parsley on the side.
Print Recipe
5 from 2 votes

Fusili Alla Vodka

Fusilli alla vodka coated in an abundantly flavourful, rich, creamy and spicy tomato and vodka sauce. A 15-minute pasta dish that packs a punch.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Servings: 4
Calories: 718kcal
Author: Helen

Equipment

Ingredients

  • 400 g fusilli pasta or other short pasta of your choice (Note 1)
  • 2 tablespoon olive oil
  • 4 cloves garlic minced
  • 120 g tomato paste/tomato puree
  • 2 tablespoon vodka (Note 2)
  • 180 ml heavy cream/double cream (Note 3)
  • 25 g Parmesan + extra to serve (Note 4)
  • 2 teaspoon red pepper flakes (optional) (Note 5)
  • 1 teaspoon dried oregano (optional) (Note 6)
  • 1 teaspoon black pepper
  • smoked salt or sea salt to taste
  • 30 g butter
  • reserved pasta water (Note 7)
  • 1 handful fresh parsley roughly chopped (Note 8)
US Customary - Metric

Instructions

  • Bring a large pot of generously salted water to boil. Add the pasta and cook it according to the package instructions until al dente. Ensure you reserve two cups of pasta water before you drain it.
  • In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
  • Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly.
  • Pour in the vodka and let it cook for about 2 minutes, allowing the alcohol to evaporate.
  • Lower the heat and stir in the heavy cream.
  • Stir in the Parmesan cheese, red pepper flakes, dried oregano (if using), black pepper, and a little smoked salt or sea salt to taste
  • Add the butter and allow it to melt into the sauce to add richness and smoothness.
  • Add the cooked pasta and toss until it's coated with the creamy sauce. Add pasta water a tablespoon at a time until the sauce reaches the right consistency.
  • Serve immediately, topped with fresh parsley and grated Parmesan.

Notes

  1. Fusilli: I have tested this sauce with several pasta shapes and fusilli is my pasta shape of choice. I love how the rich vodka sauce settles into the ridges. Feel free to use another pasta shape.  Penne, rigatoni and conchiglie are good options.
  2. Vodka: Switch for white wine, gin, or sake. For non-alcoholic options you can switch for chicken or veg stock or equal parts vinegar and lemon juice. You can also leave it out, the sauce will still taste good without it. 
  3. Heavy Cream: Mascarpone will also add a lovely creamy richness but will result in a thicker sauce that will require more of the reserved pasta water to bring it to the right consistency. Light cream/pouring cream/single cream can be used but note that the sauce will lack a little richness. 
  4. Parmesan: Swap for another hard cheese like Pecorino or Grana Padano.
  5. Red pepper flakes: Substitute with cayenne pepper or sauté some finely chopped fresh red chilli with the garlic or omit for a non-spicy sauce.
  6. Oregano: Switch for three times the amount of fresh oregano or use dried Italian seasoning.
  7. Reserved pasta water: Ensure you set aside a couple of cups of the pasta water before draining to add to the thick sauce to bring it to the desired consistency and make it smooth and glossy.
  8. Fresh parsley: Substitute with chopped fresh basil.

Nutrition

Serving: 1g | Calories: 718kcal | Carbohydrates: 84g | Protein: 18g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 422mg | Potassium: 628mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1756IU | Vitamin C: 9mg | Calcium: 158mg | Iron: 3mg