Deep-fried pasta shells with vodka dipping sauce

Votes: 1

How to Make - Deep-Fried Pasta Shells with Vodka Dip

Time: 40 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 662, total fat 40 G., saturated fats 8 G., proteins 13 G., carbohydrates 58 G., fiber 4 G., cholesterol 30 mg, sodium 506 mg, sugar 6 G.

This recipe turns Italian pasta alla vodka into a perfect appetizer for house parties. Your guests have never experienced anything like it! Deep-fry the cooked pasta shells until they're crispy like chips, and serve with vodka dipping sauce—the shells' shape allows them to soak up plenty of sauce—the perfect appetizer!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dip sauce

1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
Half a small onion, finely diced (about 1/3 cup)
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
0.5 cups of vodka
1 can (800 g) of canned crushed tomatoes
2/3 cup heavy cream
0.5 tbsp. freshly grated Parmesan (about 45 g)
5 fresh basil leaves, thinly sliced, plus extra for serving

Shells

2 packages of 350g pasta shells
Rapeseed oil (canola), for frying
1/3 tbsp. freshly grated parmesan (about 30 g)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Dip sauce:

In a large skillet with high sides, melt the butter and olive oil over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes, and a generous pinch of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the skillet from the heat and stir in the vodka and pureed tomatoes.
Return the pan to medium heat and simmer, stirring frequently, until all the alcohol has evaporated, about 7 minutes. Add the cream and cook, stirring frequently, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from heat and cover to keep the sauce warm.

Pasta shells:

Meanwhile, bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Drain the pasta in a colander, then transfer to a baking sheet lined with paper towels to remove excess water.
Pour about 5 cm of canola oil into a kazan or heavy-bottomed saucepan. Heat over medium heat until a deep-fry thermometer reads 190°C (350°F). Fry the shells in batches for about 3 minutes each, turning them with a slotted spoon halfway through. When the pasta is golden brown and crispy, remove from the oil and transfer to a wire rack set on a rimmed baking sheet to drain excess oil.
Place the fried shells on a platter and sprinkle with Parmesan cheese. Serve with the warm sauce and a sprinkling of basil.