Fusilli Vodka Sauce

Servings: 1 yield(s)
  • 8 oz Explore Cuisine Chickpea Fusilli
  • 1/4 cup olive oil
  • 3 cloves garlic (minced)
  • 1/2 tsp red pepper flakes
  • 6 oz tomato sauce (1 can)
  • 1/4 cup vodka
  • 14 oz full fat coconut milk (1 can)
  • reserved pasta water
  • salt and freshly ground black pepper (to taste)
  • 1 bunch fresh basil (for garnish)
  1. In a medium high-sided sauté pan over medium heat, add Olive Oil
  2. Add the Garlic and sauté until fragrant
  3. Add the Tomato Paste and stir until it’s a deep rusty red
  4. Add the Vodka and let cook off until almost no liquid is left
  5. Add the Coconut Milk and season with Salt and Pepper
  6. Allow mixture to simmer until thickened (5-7 min.)
  7. Cook Pasta according to instructions on the package
  8. Drain and toss with the Sauce until evenly coated. To loosen sauce, add some reserved pasta water until desired consistency
  9. To serve, plate into bowl and garnish with fresh Basil Leaves
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.