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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
67 lines
2.3 KiB
Markdown
67 lines
2.3 KiB
Markdown
---
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title: "Vodka Pasta"
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slug: "fusilli-with-vodka-basil-parmesan"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "italian"
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tags: ["italian", "pasta"]
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cookTime: 40
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prepTime: 20
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servings: 6
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author: "jake"
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description: "A recipe similar to the vodka pasta at Fiorella Polk."
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featured: false
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display: true
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displayPhoto: ""
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---
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:::photos
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:::
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:::ingredients
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- ¼ cup olive oil
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- ½ shallot, finely chopped
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- 1 small garlic clove, finely grated
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- ½ cup tomato paste
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- 2 tablespoons vodka
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- 1 cup heavy cream
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- 1 teaspoon crushed red pepper flakes
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- Kosher salt, freshly ground pepper
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- 1 pound fusilli
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- 2 tablespoons unsalted butter
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- 1 ounce finely grated Parmesan, plus more for serving
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- ¼ cup chopped fresh basil
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:::
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:::instructions
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1. Heat **oil** in a large skillet over medium.
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2. Add **shallot** and **garlic** and cook, stirring occasionally, until softened, about 5 minutes.
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3. Begin cooking **pasta** in salted water until al dente. This can be done while working on the next few steps for the pasta in parallel.
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4. Add **tomato paste** and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.
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5. Add **vodka** and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes.
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6. Add **cream** and **red pepper flakes** and stir until well blended.
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7. Season with **salt** and **pepper** & remove from heat.
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8. The pasta should be finished at this point. Drain the pasta, reserving 1 cup of the **pasta water**.
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9. Add pasta to skillet with sauce along with **butter** and ½ cup **pasta cooking liquid**.
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10. 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.
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11. Season with salt and pepper and add 1 oz. **Parmesan**, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.
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:::
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:::notes
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### Family Sized
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- Recipe makes about a pound of pasta, in my experience that ends up being about 8 large servings.
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### Eat it Quick!
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- Lasts quite a while, but reheat quality is not super presentable because of the heavy cream.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://www.bonappetit.com/recipe/fusilli-alla-vodka-basil-parmesan)**
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:::
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