Name: EASY & SPICY Fusilli Pasta Recipe (Inspired by Jon & Vinny’s)
Prep time: 00:10
Cook time: 00:30
Total time: 00:40
Cuisine: American
Ingredients: 13-14

This Spicy Fusilli Pasta Recipe is inspired by Jon & Vinny’s. It delivers intense and mouthwatering flavors – Juicy tomato, on one hand, and luscious cream on the other. Not to mention the subtle but satisfying taste of herbs and spices. It is the perfect comfort food!

There’s a restaurant in Los Angeles called Jon & Vinny’s that’s best known for their Spicy Fusilli Pasta with Vodka Sauce. Let me tell you that this is one of my favorite dishes EVER. It’s so rich and creamy that it’s impossible to not finish your entire plate.

The spicy fusilli pasta is usually topped with grated Parmesan cheese and fresh basil and it’s simply just… well it’s simple! Pair this with a nice wine of your choice and your significant other or your family will never doubt your cooking abilities period.

It is also known as Fusilli alla Vodka, which translates to fusilli made with vodka.

You might be wondering… Why in God’s green earth will I add vodka to my pasta?

“Vodka adds depth to a sauce both by pulling out the additional flavor and concentrating others without adding a flavor of its own,” says Bart Saracino, co-owner of the Bartolino’s Restaurants.

So if you want your fusilli to come out with sweet and intense flavors, you must add vodka. BUT, be sure to let the vodka evaporate for a minute or two to eliminate the booze.

Also, I added my own twist to the original – More spice and garlicky flavor. Nothing major.

EASY & SPICY Fusilli Pasta Recipe (Inspired by Jon & Vinny’s)

SERVING

2-3

prep time

00:10

COOK TIME

00:30

INGREDIENTS

13-14

TOTAL TIME

00:40

EQUIPMENT

Medium size pot
Measuring cups and spoons
Large Skillet
Spatula
Strainer
Grater

INGREDIENTS

For the Vodka Sauce:

¼ cup of Molino olive oil
1 Shallot, finely chopped
5 small Garlic cloves, finely grated
½ cup of Tomato paste
2 tablespoons of Vodka
1 cup of Heavy cream
1 teaspoon of Crushed red pepper flakes
Kosher salt to taste

‍

For the Spicy Fusilli Pasta:

1 pound of Fusilli pasta
2 tablespoons of Unsalted butter
1 tablespoon of Crushed red pepper
1 ounce of finely grated Parmesan, plus more for serving
¼ cup of Chopped fresh basil

INSTRUCTIONS

Heat olive oil in a large skillet over medium heat. Add the finely chopped shallot and garlic and stir until softened, translucent and fragrant.
Add the tomato paste and stir while it cooks. Once the paste gives a brick red color and starts to caramelize, add vodka and stir it in. Allow it to cook for about 3 minutes or until most of the liquid has evaporated.
Pour in the heavy cream, add the red pepper flakes and stir to properly combine all the ingredients. Continue stirring until the sauce starts to thicken. Season with salt and pepper; remove from heat.
Place a pot of water on medium-high heat. Add salt. Cover and leave it to boil vigorously, about 10 minutes. Throw in the fusilli pasta and stir while it cooks until al dente – soft but firm when bitten. Drain the pasta water, but reserve 1 cup for future use.
Transfer the fusilli pasta back into the pot, add the vodka sauce, crushed red pepper (If you can handle the heat), and butter. Sprinkle in the grated parmesan cheese and chopped fresh basil.
Stir the fusilli alla vodka pasta frequently and slowly add the pasta water until the butter and cheese start to melt and the basil begins to wilt.
Once the pasta has cooked and softened some more, remove it from heat. Serve and garnish with grated parmesan cheese. Enjoy immediately.

It is also known as Fusilli alla Vodka, which translates to fusilli made with vodka.

You might be wondering… Why in God’s green earth will I add vodka to my pasta?

“Vodka adds depth to a sauce both by pulling out the additional flavor and concentrating others without adding a flavor of its own,” says Bart Saracino, co-owner of the Bartolino’s Restaurants.

So if you want your fusilli to come out with sweet and intense flavors, you must add vodka. BUT, be sure to let the vodka evaporate for a minute or two to eliminate the booze.

Also, I added my own twist to the original – More spice and garlicky flavor. Nothing major.