Red, White & Green Fusilli (Italian Flag Pasta)

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. fusilli corti bucati (or other short pasta)

• 2 tbsp. butter

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, finely chopped

• 4 garlic cloves, minced

• 6 oz. tomato paste

• 1/2 tsp. salt

• 1/4 cup vodka

• 3/4 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• 2 tbsp. basil pesto

• 1 tbsp. Italian parsley, finely chopped

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, heat the butter and olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

3. Add the tomato paste 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 and Parmigiano.

6. Stir in the pesto and add more salt to taste.

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

8. Strain the pasta and add it to the pan along with the vodka sauce and 1/4 cup pasta water. Toss on medium heat until the pasta is fully coated in the sauce.

9. Add more pasta water as needed, 1/4 cup at a time.

10. Plate and top with Italian parsley and more grated Parmigiano.