Fusilli Pasta with Vodka Sauce and Peas

Hello my loves,

I wanted to make another meatless recipe for the blog and thought a fusilli pasta with vodka sauce and peas would be a good option. I love vodka sauce. If you live in LA, you probably have heard and been to Jon and Vinny’s. If you haven’t, get there stat.  The chicken parmesan is the best (it beats Dan Tana’s hands down) in LA, their pizzas are amazing and they are known for both their bolognese and their spicy pasta alla vodka. In this fusilli pasta with vodka sauce and peas, I kept the spice down but that can easily be adjusted depending on your spice tolerance. I added some peas because the burst of fresh sweet peas just gives this dish a little something extra. Charlie is obsessed with it too!

Fusilli Pasta with Vodka Sauce and Peas

Print Recipe

Fusilli Pasta with Vodka Sauce and Peas

A rich and creamy tomato based sauce that's complimented by fresh sweet peas. Truly delicious!

Prep Time10 minutes mins

Ingredients

• 16 oz fusilli pasta or other short pasta shape
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 2 shallots, finely chopped
• 4.5 oz tomato paste
• 1/4 cup vodka
• 2 1/2 cups heavy cream
• 1/2 cup unsalted butter, cut into a few pieces
• 1 tsp crushed red pepper flakes, or more to taste
• salt to taste
• 1 1/2 cups sweet peas

Instructions

• Boil a large pot of salted water and cook pasta to preference. Retain about a cup of the pasta water for sauce.
• While pasta is cooking, add the olive oil to a large skillet over medium heat. Once heated, add garlic and shallots and cook for about a minute. Add the tomato paste and stir, cooking for a few minutes. It should turn kinda dark, like a rust color. Add the vodka and stir. Let it simmer for 1-2 minutes and the alcohol will cook off. Next add the heavy cream and whisk to combine. Once combined add the butter, red pepper flakes and salt. Stir in the peas.
• Add the pasta to the skillet with the sauce. Adding a little pasta water to help emulsify the sauce. Serve immediately and garnish with parmesan and torn basil.

Notes

To reheat this pasta without losing the creaminess, put the leftovers in a skillet over medium-low heat and pour in some heavy cream and add a couple tbsp of butter. Break up the pasta and cover with a lid. Stir it every so often and add more cream depending how it's looking. 

I have made this with penne before as well and it’s great. Rigatoni can sometimes swallow the peas lol so maybe not that one? If you make this fusilli pasta with vodka sauce and peas be sure to tag me @tessa_port! I love to see you making my recipes!