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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EWANSIHA CHRISTINE
[email protected]This dish was amazing! The vodka sauce was so creamy and flavorful, and the fried pasta shells were the perfect crispy addition.
Tenesha Reed
[email protected]I loved the idea of fried pasta shells, but I found that they were a bit too greasy for my taste.
Dean Rang
[email protected]This recipe was a bit too complicated for my taste, but the dish turned out great.
Mental Brand
[email protected]I'm not a fan of fried food, but I really enjoyed this dish. The pasta shells were crispy and flavorful, and the vodka sauce was creamy and delicious.
Waqas G
[email protected]This dish was delicious! I loved the combination of the crispy pasta shells and the creamy vodka sauce.
Che Guills
[email protected]The vodka sauce was a bit too sweet for my taste, but the pasta shells were cooked perfectly.
Atit Sunar
[email protected]This recipe was easy to follow and the dish turned out great. I will definitely be making it again.
Shatilah Burden
[email protected]I loved the crispy pasta shells and the creamy vodka sauce. This is a great recipe for a special occasion.
Vive Vive
[email protected]This dish was a bit too rich for my taste, but it was still very good.
Debbie Mungal
[email protected]I'm not a huge fan of vodka sauce, but this recipe was really good. The pasta shells were cooked perfectly and the sauce was creamy and flavorful.
Charles Nnaemeka
[email protected]The fried pasta shells were a bit too crispy for my taste, but the vodka sauce was excellent.
Beg bahadur Lamgod
[email protected]This dish was easy to make and very tasty. I used penne pasta instead of shells, and it worked out great.
Jonathan Mora
[email protected]I followed the recipe exactly and it turned out perfectly. The only thing I would change is to add a little more garlic to the sauce.
Lonetta Norment
[email protected]This pasta dish was a hit! The vodka sauce was creamy and flavorful, and the fried pasta shells were crispy and delicious. I will definitely be making this again.