Jon & Vinny’s is one of my (and Chrissy Tiegen‘s, and basically any influencer’s) favorite restaurants in LA. They’re famous for this spicy fusilli. I don’t typically love spicy things, but this pasta is fairly mild and the fact that the spice is hidden within a creamy vodka sauce makes it the perfect bite. The spicy fusilli (and rainbow cookies) are my two non-negotiables on the menu…I have to eat them every time I go! They’re that good.
This was actually one of my last meals before quarantine, the following week I made this recipe, and then had Jon & Vinny’s delivered the week after that. It’s that good.
This recipe is adapted from Bon Appetit. It’s so easy to make with ingredients that you most likely have at home right now! I used Rotini instead of Fusilli because that’s all I was able to get my hands on. Any fun shaped pasta will work (macaroni, bow tie, penne, etc.)— ideally something with some nice crevices. Anything aside from spaghetti like pastas are ideal, but if that’s all you have— use it! Who cares…it’s still gonna taste good.
Jon & Vinny's Spicy Fusilli Recipe
- ¼ cup olive oil
- 1 shallot (finely chopped)
- 1 small garlic clove (finely grated)
- ½ cup tomato paste
- 2 tablespoons vodka
- 1 cup heavy cream
- 1 teaspoon crushed red pepper flakes
- Kosher salt (freshly ground pepper)
- 1 pound fusilli
- 2 tablespoons unsalted butter
- 1 ounce finely grated Parmesan (plus more for serving)
- ¼ cup chopped fresh basil
Heat up pasta water to a boil before starting on the sauce. Don’t forget to salt the water! Cook the pasta to al dente and reserve 1 cup of pasta water to help the sauce later.
Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.
Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes.
Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.
Add cooked pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes.
Season with salt and pepper and add 1 oz. Parmesan and basil, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.
