Since everyone is ordered to stay at home, everyone is cooking their little hearts out. My friend Larry or we like to refer him as Lars, sent me this amazing recipe, Spicy Fusilli Pasta. It is a recipe from a restaurant in Los Angeles called Jon and Vinnys. I made a double recipe because there are 6 of us in my family. I thought for sure there would be leftovers. Because this recipe is so delicious, everyone went back for seconds and thirds.
If you can, try to buy your pasta fresh, it makes a big difference in the texture and taste. I go to Rosanna’s pasta shop in Encinitas http://rosannaspastashop.com. You can call them ahead and place your pasta order and pick it up. In Las Vegas, you can go to Pasta Idea https://pastaidea.vegas/menu-2020. If you don’t live in either of these two cities, google “where to buy fresh pasta near me” and you will find a location near you.
Here is this mouth-watering, make your family happy pasta. I hope you enjoy!
- ¼ cup olive oil
- ½ shallot, finely chopped
- 1 small garlic clove, finely grated
- ½ cup tomato paste
- 2 tablespoons vodka
- 1 cup heavy cream or milk
- 1 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
- 1 pound fusilli (fresh is best)
- 2 tablespoons unsalted butter
- 1 ounce finely grated Parmesan, plus more for serving
- ¼ cup chopped fresh basil
- Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until the paste starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream (or milk) and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to the skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed until the butter has melted and a thick, glossy sauce has formed about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.
Cooking and prep time – about 35 minutes