fusilli alla vodka + chillable, chuggable reds

hi friends, lovers + people probably related to me -

five is fine

like a character in a sitcom/romcom I took out the trash in my bathrobe this week, it was slightly anti-climatic - no run in with the hot neighbor (honestly, we don’t have any of those) or awkward interaction ensued at all. but it felt carefree - which was nice.

not about vodka on the rocks only about vodka sauce

after an incredibly long week, one not unlike this one - I like to make a nice dinner, something that feels both upscale + comforting, this sort of self-care goes best with a movie marathon, binging a new show or a show - you watch when you need cheering up (new girl), drinking a whole bottle of wine + maybe impulsively ordering that sweater you’ve been eyeing - you know the one - perfect for reading+ getting it so oversized it’s practically a dress.

my vodka sauce dreams were inspired by this bon appetit recipe, I’ve tried the ina garten one - where you cook it in the oven for an hour - it’s good but more steps then is really necessary.

so pour yourself a glass of wine, preferably a chillable, chuggable red - I get mine from Diversey Wine ( joining their wine club was the nicest adult thing I’ve done for myself) and make yourself, your roommates, whomever you’re whatevering with - a nice dinner - it’s low key fancy, upscale casual + incredibly snuggly. you’ll need the following for the best garlicky + spicy vodka sauce coated pasta

1/4 cup of olive oil
1 shallot
3-4 large cloves of garlic
two cans of tomato paste (i like hunts or cento)
2 tablespoons of vodka
1 cup of heavy cream
3-4 tablespoons of salted butter
salt + pepper
red pepper flakes (use to taste, I prefer spicy)
1 cup of reserved pasta water
1 box of fusilli
lots of parmesan (buy the wedge + grate it yourself)
lots of chopped fresh basil

pour the olive oil in a large skillet, add in 1 sliced shallot (use the whole thing, honestly what are you going to with the rest), then 3-4 large cloves of grated garlic - cooking it for a bit - it’s going to smell v. delicious already, add in the two cans of tomato paste - stirring it together, then a few cracks of salt + pepper, then as many red pepper flakes as you like ( I prefer spicier - but I know not everyone does). the tomato paste, garlicky, spicy, shallot(y) mixture should be turning a dark red color - add the two tablespoons of vodka + then take a shot, kidding (unless that’s your thing). cook the vodka down 2-5 minutes + and add the cream - give it a taste to see if it needs anything, then turn the heat to low

simultaneously to the above you should probably boil some water for pasta + salt it generously, cook the pasta to al-dente (not going to lie, I always have to set a timer + taste it)

strain the pasta (in order not to forget to save the salted water, put one of those glass Pyrex measuring cups or bowl underneath the strainer in the sink)

mix the pasta with your stowed away butter tablespoons, pour in the sauce + the reserved pasta water, you might not need all of it - till your little fusilli(s) are saucy + glossy, add a little parm (save the rest for later) - spoon into bowls top with as much parm as your heart desires + a handful of basil ribbons (you - probably need something green in your life) then eat so much of it you have a stomachache + barely any leftovers.

particularly good things i consumed this week

2 bottles of pet nat - field recordings with a friend on a tuesday (?!) which made me feel slightly rebellious + fun

the fall/winter colors of the most put together sets that i’ve worn this whole time

6 honeycrisp apples - that i got into the habit of giving boyband-esque peanut butter swoops

too many mozzarella sticks, fried at home + dipped in lots of marinara sauce, of course (when my little brother turned 24 yesterday)

RBG + everyone/thing she inspired

currently consuming

a latte, an apple cider donut + an overheard conversation about someone’s grown-ass son referred to only as “Johnny-boy”

till next time,

MK