FRIED PASTA SHELLS WITH VODKA SAUCE DIP
When you need a crowd-pleasing party platter appetizer, here's what to make. (You're welcome!). We deep-fried pasta shells to create crisp scoops-the perfect vehicles for a creamy and tangy vodka dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dipping sauce: Melt the butter with the olive oil in a large high-sided skillet 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 each 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 crushed tomatoes. Return the skillet to medium heat and simmer, stirring often, until all the alcohol cooks off, 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 the heat and cover to keep warm.
- For the pasta shells: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain in a colander, then spread the shells on a paper towel-lined baking sheet to absorb excess water.
- Add enough canola oil to come about 2 inches up the sides of a Dutch oven or a heavy-bottomed pot. Heat over medium-high heat until the oil reaches a temperature of 375 degrees F on an instant-read thermometer. Fry the pasta shells in batches, about 3 minutes each, using a spider or slotted spoon to rotate the shells halfway through. When golden brown and crisp, remove from the oil and let drain on a rimmed baking sheet fitted with a wire rack.
- Pile the fried shells on a platter and shower with the Parmesan. Serve the warm dipping sauce garnished with additional torn basil on the side.
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Skhumbuzo Zimo
[email protected]I thought this recipe was just okay. The pasta shells were a bit too crispy for my taste and the vodka sauce was a bit too bland.
Mujammil Islam
[email protected]This recipe was amazing! The pasta shells were crispy and the vodka sauce was creamy and flavorful. I will definitely be making this again.
MD. Ismail
[email protected]The fried pasta shells were a bit too oily for my taste, but the vodka sauce was delicious.
Suleman Qaisar
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler pasta dishes in the future.
Lyly
[email protected]I've been making this recipe for years and it's always a hit. I love the crispy pasta shells and the creamy vodka sauce.
life as DT familly
[email protected]This was my first time frying pasta shells and they turned out great! The sauce was also delicious.
Peter Lugo
[email protected]I'm not a huge fan of vodka sauce, but I thought this recipe was pretty good. The pasta shells were cooked perfectly and the sauce was creamy and flavorful.
Indra Lal Khawash
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The fried pasta shells are a unique and delicious treat.
Sbonginkosi Khumalo
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the unique combination of flavors and textures.
Jaideep Kumar
[email protected]The vodka sauce was a bit too sweet for my taste, but the pasta shells were cooked perfectly.
Pasindu Gayashan Photography
[email protected]This was my first time making fried pasta shells and I'm so glad I tried this recipe. It was easy to follow and the results were amazing!
Colton Setzer
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of crispy pasta shells and creamy vodka sauce is irresistible.
Eunice Okoro
[email protected]The sauce was delicious, but the pasta shells were a bit too oily for my taste.
thouesie Nicolas
[email protected]This recipe was a hit! The fried pasta shells were crispy and flavorful, and the vodka sauce was creamy and tangy. I will definitely be making this again.