Fusilli a la Vodka Sauce

Why anyone would spend $7.95 for a jar of “kicked up” vodka sauce, when this one is so easy to make is beyond me.  Just a few items from the fridge and pantry that can be wisked together before the water for the pasta even boils. 

I’ve often added cooked shrimp or lobster to the sauce which makes it a very special dish.  Just let the sauce heat the fish through.

Ingredients for One Pound of Pasta

4 Tbs unsalted butter
2-3 dried red chilies
½ can tomato paste
3-4 Tbs water
1 ½ ounce vodka
1 ½ ounce whisky, cognac, bourbon, or scotch
1 cup heavy cream
1-2 cups grated parmesan cheese, to taste
1  lb fusilli (any short shape will do, penne also works), prepared according to package directions.

• In a small saucepan, melt the butter.  Break the chilies in half and add to the butter.  Alternately, you can use crushed red chili flakes, if you don’t mind the flakes in the sauce.  Let this simmer for 1-2 minutes on low.
• In the meantime, mix the tomato paste with the hot water to loosen it a bit.  Then add this to the butter and chilies and let it simmer another 1-2 minutes.
• Take out the chilies if you wish at this point.  Add the alcohol and allow the fumes to cook off for a minute.
• Add the cream and bring the mixture to a scald stage.
• Add in the grated cheese and let this simmer until the cheese melts into the sauce and it becomes very smooth.
• I rarely add any additional salt or pepper as the cheese provides a lot of salt, and the chilies provide the heat.
• Pour the sauce over the hot pasta and serve immediately.