Fusilli Pasta with Vodka Sauce and Peas
A rich and creamy tomato based sauce that's complimented by fresh sweet peas. Truly delicious!
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.