Ingredients
Vegetarian, Nut-free, Dairy-free options 
10 minutes preparation time + 15 minutes cooking time 
4-6 - Olive oil
- 1 large shallot (or 1 small red onion), finely diced
- 3 garlic cloves, finely grated or crushed
- 1 teaspoon crushed red pepper flakes (or mild chili flakes to taste)
- 1 cup tomato paste
- 1/4 cup vodka
- 1 cup full cream milk
- 1/4 cup pure cream
- 80g (roughly 1 1/4 cups) parmesan, finely grated
- 2 tablespoons butter
- 1 bunch fresh basil, finely chopped
- 500g fusilli pasta
- Salt and black pepper to taste
Method
- Place a large pot of water on to boil.
- Add a generous glug of olive oil to a large heavy-based frypan.
- Add the finely diced shallots and sauté over low to medium heat until soft.
- Add the red pepper flakes and garlic, and sauté over low heat for about a minute.
- Add the tomato paste and cook over low to medium heat until it turns deep red, about 4 minutes.
- While the tomato paste is cooking, salt the pasta water.
- Add the fusilli to the boiling water and cook according to package instructions.
- Once the tomato paste is deep red, add the vodka and cook over medium heat for a few minutes to evaporate the alcohol.
- Add the milk and cream to the tomato mixture and stir to combine.
- Taste and adjust seasoning with salt and black pepper.
- Reserve roughly a cup of pasta water, then drain the cooked pasta and add it directly to the sauce. Stir to combine.
- Add the reserved pasta water a splash at a time until you reach a smooth consistency, adding as much or as little as needed.
- Add the parmesan, butter, and fresh basil. Stir until the sauce is smooth and the butter has melted.
- Serve immediately and enjoy!
NOTES
- Adjust the amount of crushed red pepper flakes to your desired level of spiciness. If you prefer a milder dish, you can reduce or omit the pepper flakes.
- Cooking the tomato paste until it turns a deep red colour is essential for developing a rich and concentrated flavour. Do not rush this step.
- Cook the fusilli until al dente (firm to the bite) as it will continue to cook slightly when mixed with the sauce.
- This dish is best served immediately while the sauce is hot and creamy. If you need to reheat it, do so gently over low heat, adding a splash of water to loosen the sauce if it has thickened too much.
Free Resources
Click on the links below to print or save this recipe to your device.
