Smoky Spicy Vodka Fusilli Two Ways from #IndulgentEatsatHome

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor

Start by making the smoky spicy vodka sauce using 'nduja for a meaty, smoky flavor.

Prepare two versions of the vodka sauce: a smoother version with tomato paste and a chunky version with whole San Marzano tomatoes.

For the chunky sauce, use high-quality tomatoes like San Marzano or Bianco, which are sweeter and require no added sugar to reduce acidity.

Simmer the chunky sauce before cooking the pasta so that both are done at the same time.

Squeeze the whole tomatoes by hand into the pan for a more personal touch, or use a wooden spoon if preferred.

Add cubes of fresh mozzarella into the chunky sauce for gooey melted bites and cheese pulls.

For the smoother sauce, start it after the pasta has begun cooking to save time.

Adjust the cream in the smoother sauce to personal preference, adding more or less as desired.

Use pasta water to achieve the desired sauce consistency.

Serve the pasta with the sauce, enjoying the satisfying texture of the fusilli that traps tomato chunks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens