Fusilli Alla Vodka Recipes

FUSILLI ALLA CAPRESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

ONE-POT SUPER EASY FUSILLI

Steps:

• Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
• Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

FUSILLI ALLA VODKA

Steps:

• In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.
• Add the onion and garlic, cook for 5 minutes until onions are translucent.
• Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.
• Add the chopped collard greens, and toss to coat.
• Add the salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.
• Add dried fusilli to the pot and toss to coat.
• Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven.
• Bake pasta dish covered for 40-45 minutes at 190°C.
• Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots.

SIMPLE PENNE ALLA VODKA

Steps:

• Saute the onion in the combined butter and olive oil until translucent.
• Add the prosciutto and saute an additional 2 minutes.
• Add vodka and cook on high heat for 4 minutes.
• Add tomato puree and red pepper and simmer for 5 minutes.
• Add cream and simmer for an additional 1 minute.
• Salt to taste. Toss with hot cooked penne and Parmesan cheese. Serve extra Parmesan on the table if desired.