Spicy Fusilli

If I’m posting a savoury recipe in the Summer, you know it must be a good one. When the weather gets hot, I don’t actually cook; it’s more like I chop things and assemble them on a plate (this is my forever fave). However, after finding a recipe on Bon Appetit for the Spicy Fusilli I had at Jon & Vinny’s in LA back in June, I knew it would be worth standing over a pot of boiling water.

This recipe uses simple ingredients I (mostly) already had at home, and it’s dangerously easy to make. This is comfort food at it’s finest; probably more suited for a night when it’s cold and blustery outside, but still delicious anytime. I don’t have any notes except to use the full amount of pepper flakes that the recipe calls for. I didn’t, and it was missing the kick that I remember from the restaurant. Oh wait, I also recommend chopping and measuring everything in advance just because the recipe moves kind of fast. You’re that much closer to saucy, carby bliss!

Jon & Vinny’s Spicy Fusilli

Source: Bon Appetit

Yield: 4 servings

Ingredients

  • 1 lb fusilli
  • 1/4 cup olive oil
  • 1/2 shallot (or 1/4 onion), finely chopped
  • 1 garlic clove, grated with a microplane
  • 1/2 cup tomato paste
  • 2 tbsp vodka
  • 1 cup whipping cream (I actually used 1/2 & 1/2)
  • 1 tsp red pepper flakes
  • salt & freshly grated black pepper
  • 2 tbsp butter
  • 1 oz finely grated parmesan, plus more for serving
  • 1/4 cup chopped fresh basil

Directions

  1. Bring a large pot of heavily salted water to a boil, and cook your pasta according to the package’s directions until al dente. You will need to reserve 1 cup of the pasta’s cooking water when it’s done which I ALWAYS forget to do, so my new trick is to put a liquid measuring cup in the strainer, so I remember to measure out the water I need first and then drain the pasta.
  2. For the sauce, heat the olive oil in a dutch oven or large saucepan over medium heat. Add the shallot/onion and garlic and cook for about 5 minutes or until the shallot/onion is soft. Add the tomato paste and cook for about 5 minutes, stirring occasionally. Pour in the vodka and stir until it has evaporated. Stir in the cream and red pepper flakes, then season with salt and pepper to taste. Reduce heat to medium-low.
  3. Add pasta to the pan, along with the butter and 1/2 cup pasta water. Stir for about 2 minutes or until a thick glossy sauce has formed. Season with more salt and pepper to taste, then stir in parm. Add to bowls and top with fresh basil and more parm.