VEGAN REMIX: JON + VINNY’S SPICY FUSILLI

If you live in LA, you’ve very likely had or at least heard of the legendary Jon + Vinny’s Spicy Fusilli. I, along with many others, have long touted it as a favorite meal in town – but when I went vegan I no longer could order it because the sauce is, of course, loaded with dairy. Tragic! I wasn’t willing to give up one of my favorite meals, though – so I set out to create a vegan spicy fusilli recipe of my own.

What if I told you that you could replicate this dreamy, decadent dish with NO CREAM, NO BUTTER, NO CHOLESTEROL, and not sacrifice any of the flavor and richness?

How to Make a Vegan Spicy Fusilli Pasta (Image) Like the Famous Jon + Vinny's Recipe
Vegan Spicy Fusilli

I adapted the recipe from Aleksandra Crapanzano’s Eat. Cook. L.A., which was the closest thing I’ve found to the O.G. Jon + Vinny’s recipe. All I did was swap the heavy cream and butter out for plant-based ingredients, and I have to say, the results were incredible.

In lieu of heavy cream, I used a combination of coconut and almond milk, which actually made for such a perfectly balanced dairy replacement (the coconut milk was subtle yet added this unexpected sweetness that I actually think made the flavor that much better). And instead of dairy-based butter, I used my favorite Miyoko’s European Style Vegan Butter, which is, honestly, even better than the real thing – it’s rich, creamy, and accomplishes everything traditional butter does, and then some.

I hope you love this vegan spicy fusilli recipe as much as I did. If there are any other quintessential LA restaurant dishes you’d like to see a vegan remix of, drop me a line in the comment section below. Next up: the La Scala chopped salad, perhaps?!

P.S. – if you haven’t checked it out yet, head to Ryan’s post on the 6 Best Vegan Breakfast Burritos in LA. I personally have to give the #1 spot to Bardonna, but I think it’s worth making the rounds and deciding for yourself.

Vegan Jon + Vinny’s Spicy Fusilli Recipe (Vodka Pasta Sauce)

4 from 16 votes
Recipe by Anjelica Price-Rocha Course: DinnerCuisine: Italian
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

This vegan spicy fusilli recipe (with a simple vegan vodka pasta sauce) is my take on the world famous Jon + Vinny’s version that’s loaded with dairy. I wasn’t giving up one of my favorite meals, so I created this twist on a vegan spicy fusilli recipe of my own, that I hope you enjoy as much as I do!

Ingredients

  • 1/4 cup olive oil

  • 1 garlic clove, minced

  • 1 shallot, minced

  • 12 oz tomato paste

  • 2 tbsp vodka

  • 1 cup full-fat coconut milk

  • 3/4 cup almond milk

  • 1/2 cup butter (I highly recommend using Miyoko’s)

  • 1 tablespoon red pepper flakes (more to taste)

  • Pinch of salt

  • Fresh ground pepper (to taste)

  • 1/2 pound fusilli

  • 2 stalks basil leaves, roughly chopped

Directions

  • Let’s make this sauce! To start, heat the olive oil over medium heat in a large pan then add the garlic and shallots and saute until fragrant, about 2-3 minutes. Stir in the tomato paste and allow to cook on medium-low heat for 10 minutes or so. Then, turn up the heat to high, add the vodka and – if you’re feeling adventurous – use a long-stick match or electric lighter to flambé! Allow the vodka to sizzle out on its own. Turn the heat back down to medium-low once the vodka is absorbed. Finally, add the coconut milk, almond milk, butter, and whisk to combine. Continue to let the sauce cook for another 10-15 minutes on medium-low. Stir in the pepper flakes and season with salt and pepper, and adjust as necessary.
  • Cook the fusilli according to the brand’s instructions (you could always use a gluten-free fusilli, too) to reach al dente. Strain, leaving at least one cup of pasta water aside.
  • Add the al dente pasta to the sauce and stir to combine evenly. If you’d like the sauce to be a bit thinner, this is where you can slowly add in some pasta water OR almond milk – I like my sauce nice and creamy though, so I skipped this step.
  • Fold in the chopped basil and check the seasonings once more before serving. Garnish with fresh basil and red pepper flakes to taste.

Notes

  • Feel free to top this off with non-dairy parmesan, fresh oregano, or whatever suits your fancy! I’m a bit of a purist with this dish and love it as-is, though 🙂

Similar Posts

8 Comments

  1. I’ve been surfing online more than three hours today, yet I never found any interesting article like yours. It is pretty worth enough for me. In my opinion, if all site owners and bloggers made good content as you did, the net will be a lot more useful than ever before.

Leave a Reply

Your email address will not be published.