Directions
- 1Bring a large pot of water to a boil. Preheat a large, heavy-bottomed pot over medium heat.
- 2Add 40g of olive oil to the heavy bottomed pot, followed by shallots, garlic, and a pinch of salt. Stir and sweat for 1-2 minutes.
- 3When translucent, add chile flakes and Calabrian chiles. Stir to bloom for about a minute.
- 4Add tomato paste and stir, frying off raw flavor for about 2 minutes, stirring frequently.
- 5Add vodka, stir and cook off the alcohol.
- 6Once thickened and the vodka has mostly evaporated, add the cream.
- 7Reduce the heat to low and stir in 60-100g of hot water.
- 8When the pot of water is boiling, add two large pinches of salt and the pasta. Stir and cook to al dente (around 8-10min).
- 9Drain the pasta, reserving 1-2 cups of starchy cooking liquid.
- 10Add the drained pasta to the vodka sauce, followed by butter and about 1/2 cup of pasta cooking liquid. Gently stir to melt the butter and combine.
- 11Once the butter is melted, add another 1/2 cup of pasta cooking liquid and 50-75g of grated parmesan cheese. Remove from heat and stir to combine.
- 12Taste for seasoning and add salt if needed.
- 13Plate the pasta and garnish with a sprinkle of parmesan, black pepper, chile flakes, olive oil, and fresh basil.
Ingredients
- 20 g garlic, minced/pressed
- 75 g shallots, minced
- 30 g canned calabrian chile, chopped
- 40 g olive oil
- 1 pinch salt
- 2 g chile flake
- 170 g tomato paste
- 100 mL vodka
- 350 g heavy cream
- 60 g pasta water
- 500 g fusilli
- 75 g butter
- 50 g grated aged parmesan
- 1 handful fresh basil
- 1 handful freshly cracked black pepper
Equipment
knifegarlic presslarge potheavy-bottomed potwooden spoontongsfine-mesh strainer or colander
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