Fusilli Alla Vodka With Basil, Chilli And Parmesan

Fusilli Alla Vodka With Basil, Chilli And Parmesan

Recipe by Farm to Fork


  • 1/4 cup extra virgin olive oil
  • 1/2 shallot, finely chopped
  • 1 small garlic clove, finely grated
  • 1/2 cup (115g) tomato paste
  • 2 tablespoons vodka
  • 1 cup (240g) heavy cream
  • 1 teaspoon chilli flakes
  • Sea salt flakes and cracked black pepper for seasoning
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh basil
  • 30g parmesan, finely grated plus extra for serving



  1. Finely chop the shallots and garlic. Place the shallots into a cold pan and add the oil and season with salt. Over a low-medium heat, cook the shallots, stirring occasionally until they turn translucent and soft, roughly about 5-10 minutes.
  2. Add the garlic and cook for another 2 minutes, but make sure it doesn’t turn black, otherwise its burnt and will be bitter and you’ll have to start all again. Add tomato paste and cook, stirring occasionally, until the paste is brick red and starts to caramelise, about 5 minutes.
  3. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and 1/2 cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add parmesan, tossing to coat. Top with basil and extra parmesan and chilli flakes if you'd like.

For best results, we recommend using RACO Luminescence saucepans and RACO Bravo frypans.

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