Calabrian Chili Fusilloni alla Vodka with Whipped Ricotta & Chives

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Fusilloni tossed in a spicy Calabrian Chili vodka sauce and topped with a silky smooth whipped ricotta and chives.

Ingredients:

• 1/2 lb. fusilloni pasta

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, finely chopped

• 4 garlic cloves, minced

• 2 tbsp. tomato paste

• 1 tbsp. crushed Calabrian chili pepper

• 1/2 tsp. salt

• 1/4 cup vodka

• 1 cup heavy cream

• 1/2 cup whipped ricotta

• 2 tbsp. chives, finely chopped

  
  

Directions:

1. Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes.

2. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

3. Add the tomato paste, Calabrian chili pepper and salt to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.

4. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.

5. Remove from heat and stir in the heavy cream. Add more salt to taste.

6. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add it to the pan along with the vodka sauce and 1/2 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

8. Plate and top with whipped ricotta and chives.

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