Ingredients
¼ cup olive oil
1/2 yellow onion, finely chopped
1 red bell pepper, sliced
3 garlic cloves, minced
4oz tomato paste
1 teaspoon crushed red pepper flakes
2 tablespoons vodka
1/2 cup heavy cream
Kosher salt
freshly ground pepper
1 pound fusilli
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan, plus more for serving
chopped fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Heat olive oil in a large skillet over medium heat, cook onions, garlic, and bell peppers for 4-5 minutes until all softened. Add tomato paste and cook for 3 minutes until it starts to darken in color. Add pepper flakes. Drop pasta into the boiling water and stir.
- Pour the vodka into the pan and simmer for 1-2 minutes to cook off the alcohol.
- Add in the cream and stir to combine, add 1/2 cup pasta water to the sauce, this will thin it slightly but it will thicken as its heats up.
- Add cooked pasta to the sauce and stir to combine. Add the butter and keep stirring until it has melted.
- Serve on big white plates and top with fresh basil and extra parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Cuisine: Italian
