Cherry Tomato Fusilli in Vodka Sauce
A delightful dish that combines the rich flavors of tomatoes and vodka with fusilli pasta, creating a creamy and satisfying meal.
Ingredients
Pasta and Sauce Ingredients
- 8 oz fusilli pasta
- 2 tablespoons olive oil Use good quality for best flavor.
- 3 cloves garlic, minced Fresh garlic enhances flavor.
- 14 oz crushed tomatoes
- 1/2 cup vodka Do not boil down too much.
- 1/2 cup heavy cream Substitute with coconut milk for a vegan option.
- 1 cup cherry tomatoes, halved
- to taste Salt and pepper
- for garnish Fresh basil
- to taste Grated Parmesan cheese (optional) For serving.
Instructions
Preparation
- Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the crushed tomatoes and vodka, then let simmer for about 5 minutes.
- Add heavy cream and cherry tomatoes, cooking until the sauce thickens slightly.
- Season with salt and pepper.
- Toss the cooked fusilli into the sauce, mixing until well coated.
- Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
To store leftovers, cool down and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.