Spicy Fusilli Vodka Sauce

Preparation

Homemade vodka sauce is fairly simple to make, but this version features a couple of special additions that will make you want to make it over and over again. Triple-concentrated tomato paste and a splash of fish sauce (it’s optional, but I promise you will love it if you give it a try) lends extra umami flavor to the dish. If you want to keep it vegetarian, you can also use a tablespoon of red miso paste thinned out with 2 tablespoons of warm water instead of the fish sauce. P.S. You might notice that this recipe calls for boiling the pasta in less water than you’re used to. This method makes for starchier water to use in the vodka sauce, making it extra silky.

*This recipe originally ran stateside on HexClad.com.

1. Fill a HexClad 8QT/7.5 L Hybrid Stock Pot half-way full with salted water, about 4 quarts/3.8 L, cover and bring to a boil. Add pasta and cook until 1 short of al dente, according to box directions. Drain, reserving 1½ cups/360 ml pasta water.
2. Meanwhile, in a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, warm olive oil over medium heat. Add shallots, season with salt, and cook, stirring occasionally, until softened and lightly caramelized, 10 to 13 minutes. Add garlic and cook, stirring constantly, until softened, about 2 minutes. Add tomato paste and cook, stirring constantly, until it turns a slightly deeper shade of red, about 5 minutes.
3. Add vodka and cook, stirring constantly, for 2 minutes. Stir in cream, fish sauce (if using), and red pepper flakes; reduce the heat to low, cover with a lid, and keep the sauce warm while you cook the pasta, stirring occasionally. 
4. Stir ¾ cup/75 ml of pasta water into the sauce then stir in the pasta. Sprinkle half of the Pecorino over the pasta along with another splash of pasta water then stir vigorously to combine. Repeat with the remaining Pecorino and another splash of pasta water. Increase the heat to medium and continue to cook, stirring occasionally, until the pasta is al dente, adding more pasta to loosen the sauce, if needed, 2 to 3 minutes. Season with more salt, if needed, then transfer to serving bowls and sprinkle with basil and more Pecorino.