Fusilli alla Vodka with Basil & Parmesan

This past weekend was stormy and wet so we stayed in all day Saturday reading, doing yoga, and listening to music.  By the time we were ready for dinner I grabbed a bunch of ingredients we had on hand to make this Fusilli Alla Vodka with Basil & Parmesan from Bon Appetit that I've had pinned for awhile and have seen many iterations of on social media recently.  It was so, so simple to put together, and even though the rigatoni I subbed in for fusilli started falling apart {the noodles were just a little too big, but hey - in quarantine we use what we have in the pantry}, it didn't take away from the delicious flavors of the sauce and we both found ourselves going back for seconds.  It was perfect for a cold and rainy day and I can't wait to whip it up again.

Fusilli alla Vodka with Basil & Parmesan

Ingredients
1/4 cup olive oil
1/2 shallot, finely chopped
1 garlic clove, minced
1/2 cup tomato paste {I used 1- 6oz can}
2 Tblsp vodka
1 cup heavy cream
1 tsp crushed red pepper flakes
Salt & Pepper
1 lb fusilli {or other medium shape pasta}
2 Tblsp unsalted butter
1 oz finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil

Instructions
1. Heat oil in large skillet over medium heat.  Add shallot and garlic and cook, stirring occasionally until softened, about 5 minutes.  Add tomato paste and cook, stirring occasionally, until brick red and starting to carmelize, about 5 minutes.  Add vodka and cook, stirring constantly, until liquid is completely evaporated, about 2 minutes.  Add cream and red pepper flakes and stir until well blended.  Season with salt & pepper and remove from heat.
2. Meanwhile cook pasta according to directions.  Drain, reserving 1 cup cooking liquid.  Add pasta to skillet with sauce along with butter and 1/2 cup pasta water.  Cook over medium low heat, stirring constantly until butter is melted.  Add more water if too thick.  Add Parmesan and stir until melted.  Season with salt & pepper.
3. Divide pasta among bowls and serve topped with basil and more Parmesan.

Serves 3-4

adapted from bon appetit

xoxo,
stephanie marie