The Real King of Pantry Pasta (Pasta alla Vodka)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino cheese offers a similar flavor at a lower cost.

Bring a large pot of water to a boil for the pasta.

Preheat a heavy bottom pot over medium heat for the vodka sauce.

Mince 3 to 4 large shallots (about 75 grams) and 5 to 6 large cloves of garlic (about 20 grams).

If using shallots, substitute with red onion if desired, ensuring they are minced finely.

Smoosh the garlic through a garlic press or use a knife to mince it.

Prepare 30 to 40 grams of chopped calabrian chilies.

Add 40 grams of olive oil (about 1/4 cup) to the preheated heavy bottom pot.

Add the minced shallots, garlic, and a strong pinch of salt to the pot and stir with a wooden spoon.

Sweat the shallots and garlic for 1 to 2 minutes until they are translucent but not caramelized.

Add 2 to 3 grams of chili flakes and 30 to 40 grams of chopped calabrian chilies to the pot and stir to combine.

Cook for about 1 minute until the oil is perfumed with chili flavor and turns orange.

Add 1 whole can of tomato paste (about 170 grams) to the pot and stir to combine, cooking for about 2 minutes while stirring frequently.

Once the tomato paste is rust colored, add vodka (1/3 to 1/2 cup) to deglaze the pot, scraping any tomato product off the bottom.

Allow the vodka to evaporate for about 1 minute until the sauce returns to a pasty texture.

Add 350 grams of heavy cream to the pot and turn the heat down to the lowest setting.

Add 2 to 4 ounces of pasta water to the sauce to prevent it from over-reducing and splitting.

Once the water is boiling, add 2 generous pinches of salt and 1 pound of fusilli pasta to the pot.

Stir the pasta with tongs to prevent it from sticking together and cook for 9 minutes.

Check the pasta for doneness after 9 minutes, noting that it will continue to cook in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens