Fusilli with Spicy Vodka Sauce from the Chefs Behind Jon & Vinny’s in LA

Hi, I'm Jon.

I'm Vinny, and we're at John and Vinny's in Los Angeles.

This restaurant came to be because Jon and I

have a love for Italian food.

To me and Vinny, it's something that we grew up eating

this style of food:

pizza, pasta, salads, meatballs.

I feel like we're like the guilty pleasure restaurants.

We're that place that's like,

if you're gonna cheat on your carbs,

you're gonna come to Jon and Vinny's.

Maybe one out of ten people don't eat carbs

but there's still another nine that want it.

You know, and it's like--

[Interviewer] And all 10 want it!

Yeah, and all 10 really want it!

(upbeat music)

We start with semolina and water to make the pasta dough

and it mixes in the extruder itself

and it extrudes the shape of the fusilli.

We let it cool on the rack for a little while.

We're gonna put a little bit of our vodka sauce base,

this is just tomato paste, cream, garlic, shallots,

a little bit of olive oil, vodka,

little bit of crushed red chili.

(spoon clanking)

Touch of cream, pinch of salt,

fat pinch of crushed red chili

and we're just gonna slowly warm this up.

Just a touch of pasta water,

help thin it out a little bit.

Now we're gonna drop our pasta.

So this is super fresh, so I imagine it's gonna cook

in like a minute and a half.

At this point, I'll go ahead

and put a little bit of butter in.

Tear some basil leaves into it.

Touch more of the pasta water

just so it doesn't get too tight.

Taste.

Now we're gonna pull it out, drain it off,

put the pasta in the pan.

A little crushed red chili to adjust.

Parmesan cheese.

So the cheese will tighten it up a little bit.

See how it goes in between all those little spirals?

That's what we're lookin' for.

Little parmesan to finish.

That's the dish.

I'll get you guys some forks.