diff --git a/recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx b/recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx
index 49e25c6..c5dd56d 100644
--- a/recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx
+++ b/recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx
@@ -2,47 +2,59 @@
 sidebar_position: 2
 ---
 
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
 # Vodka Pasta
 
-:::info
-Recipe makes about a pound of pasta, in my experience that ends up being about 8 large servings. 
-:::
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A recipe similar to the vodka pasta at Fiorella Polk.
+    
+    ![image](@site/docs/pasta/static/vodka-pasta.png)
+  </TabItem>
 
-```mdx title="Ingredients"
-¼ cup olive oil
-½ 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"
-```
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Vodka Pasta"
+    ¼ cup olive oil
+    ½ 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"
+    ```
 
-```md title="Instructions"
-1. Heat oil in a large skillet over medium. 
-2. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes.
-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.
-4. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.
-5. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. 
-6. Add cream and red pepper flakes and stir until well blended. 
-7. Season with salt and pepper & remove from heat.
-8. The pasta should be finished at this point. Drain the pasta, reserving 1 cup of the pasta water.
-9. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. 
-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. 
-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.
-```
+    <Admonition type="info" title="Family Sized">
+      <p>Recipe makes about a pound of pasta, in my experience that ends up being about 8 large servings.</p>
+    </Admonition>
+  </TabItem>
 
-### Notes
-Lasts quite a while, but reheat quality is not super presentable because of the heavy cream. 
+  <TabItem value="instructions" label="Instructions">
+    1. Heat oil in a large skillet over medium. 
+    2. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes.
+    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.
+    4. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.
+    5. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. 
+    6. Add cream and red pepper flakes and stir until well blended. 
+    7. Season with salt and pepper & remove from heat.
+    8. The pasta should be finished at this point. Drain the pasta, reserving 1 cup of the pasta water.
+    9. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. 
+    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. 
+    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.
+    
+    <Admonition type="info" title="Eat it Quick!">
+      <p>Lasts quite a while, but reheat quality is not super presentable because of the heavy cream.</p>
+    </Admonition>
+  </TabItem>
 
-![img alt](@site/docs/pasta/static/vodka-pasta.png)
-
-### References
+  <TabItem value="references" label="References">
 https://www.bonappetit.com/recipe/fusilli-alla-vodka-basil-parmesan
-
-
+  </TabItem>
+</Tabs>
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