A rich and tasty meal the whole family will love.
- Total Fat
- Total Carbohydrates
─ 500 gr Barilla Fusilli
─ Extra Virgin olive oil
─ 1 large shallot, finely diced
─ 3 garlic cloves,finely grated
─ 1 tsp red pepper flakes, crushed
─ 1 cup tomato paste
─ 1/4 cup vodka
─ 1 cup full cream milk
─ 1/4 cup natural, unsweetened yoghurt OR 1/4 cup pure cream
─ 80g Parmigiano Reggiano, freshly grated
─ 2 tbsp butter
─ 1 bunch fresh basil, finely chopped
─ Salt and pepper, to taste
Bring a large pot of water to the boil. Once the water is boiling, add 1-2 tablespoons of salt.
PREPARE THE SAUCE
Add a generous amount of olive oil to a large frypan. Add the shallots and saute on low heat for 1 minute. Then add the red pepper flakes and garlic and saute for 1 minute. Add the tomato paste and saute on low to medium heat for about 4 minutes. When the tomato paste is deep red in colour, add the vodka and cook on medium heat for a few minutes, until the alcohol is cooked out. Then add the milk and yoghurt and stir to combine.
COOK THE FUSILLI
Once the water is boiling, add the Barilla Fusilli in and stir. Cook the pasta for 10 minutes.
COMBINE AND SERVE
Once the Fusilli is cooked, drain and add it directly to the pasta sauce and give it a quick stir through. Add the Parmesan, butter and fresh basil and stir to combine until the sauce is smooth. Serve immediately and enjoy!