Add vodka and cook, stirring up anything stuck, until vodka disappears. Add shallots, garlic, and pepper flakes (1/2 teaspoon for a moderate kick), and cook until shallots are softened but not brown, about 3 to 4 minutes. Ok, guys! If you make this dish, by all means please leave a comment and give this recipe a share! I love to hear from all of you, and what’s more I always do my best to respond to your comments. In your empty pasta pot, heat olive oil and butter over medium heat. You can make the sauce and freeze it for another day.
What’s more, it’s such a perfect dish to make a day ahead. When you are making this Vodka Pasta, make sure you buy a good Parmesan cheese, do not use that pre-grated stuff with the green top!. You can add some protein to this dish if you like, although it is so good as is. When you add the vodka, make sure you simmer for a good 1 – 2 minutes to make sure the vodka burns off. Without a doubt, any other shaped pasta is excellent. Simmer the sauce for 10 minutes over medium low heat. Place the tomatoes in a blender or food processor and puree until smooth. Add the garlic and red pepper flakes and cook for 30 seconds. If you do not have Fusilli pasta, don’t worry. Melt the butter in a large pan over medium heat. While waiting for it to evaporate, you can also deglaze the pan with the vodka. Add the vodka and wait 1-2 minutes to ensure the alcohol evaporates. Let the tomato paste cook in the oil until it goes from bright red color to a deep brick color (about 2 minutes). You will surely have dinner on the table within 30 minutes. Add tomato paste, seasoned with salt and pepper. Creamy vodka pasta can’t be beaten, and it’s surprisingly super easy to make. I always order Vodka Pasta at Jon and Vinny’s here in Los Angeles.
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