Fusilli Alla Vodka Food

FUSILLI ALLA VODKA

Steps:

• In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.
• Add the onion and garlic, cook for 5 minutes until onions are translucent.
• Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.
• Add the chopped collard greens, and toss to coat.
• Add the salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.
• Add dried fusilli to the pot and toss to coat.
• Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven.
• Bake pasta dish covered for 40-45 minutes at 190°C.
• Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots.

FUSILLI WITH VEGAN VODKA SAUCE RECIPE BY TASTY

Steps:

• Cook the fusilli according to package directions. Save 1 cup of the pasta water. Set aside and rinse the pot.
• On medium heat, add the olive oil. Then, add the onion and cook until soft, stirring frequently. Add the garlic and cook until lightly browned, stirring constantly.
• Continue stirring constantly and add in the tomato paste, cooking until slightly darkened and fragrant.
• Add in a few tablespoons of the pasta water and stir until the mixture is slightly thinned; stir in the sugar, pepper and miso paste and turn the heat down low.
• Stir in the vodka and allow most of it evaporate before adding ½ cup of the alternative milk. Stir in the nutritional yeast and chili flakes before adding more pasta water to thin the sauce as necessary.
• Stir in the pasta and serve plain or with some vegan parmesan (e.g. VioLife) and more pepper!