Fusilli with Spicy Vodka Sauce from the Chefs Behind Jon & Vinny’s in LA

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

Make pasta dough using semolina and water, mixing in the extruder to form fusilli.

Let the extruded pasta cool on a rack for a little while.

Prepare the vodka sauce base by combining tomato paste, cream, garlic, shallots, olive oil, vodka, crushed red chili, and a pinch of salt in a pan.

Slowly warm the vodka sauce base and add a bit of pasta water to thin it out.

Drop the fresh pasta into boiling water, cooking for about 1.5 minutes.

Add a little butter to the sauce and tear in some basil leaves, then add more pasta water to prevent the sauce from getting too tight.

Taste the sauce and adjust as needed.

Drain the pasta and add it to the pan with the vodka sauce, mixing well.

Add crushed red chili and Parmesan cheese to the pasta, allowing the cheese to tighten the sauce and coat the pasta.

Cooking Techniques

Spice Level:

Allergens