Fried Pasta Shells with Vodka Sauce Dip Recipe Kitchen

Fried Pasta Shells with Vodka Sauce Dip

If you're after an appetizer that will steal the show at your next party, try these fried pasta shells golden, crunchy scoops perfect for dipping into a smooth, zesty vodka sauce.

• Skill level: Intermediate
• Serves: 8 to 10
• Nutrition Per Serving (based on 10 servings): Calories 661, Total Fat 40g, Saturated Fat 8g, Carbohydrates 58g, Dietary Fiber 4g, Total Sugar 6g, Protein 13g, Cholesterol 26mg, Sodium 506mg
• Total Time Required: 40 minutes
• Hands-On Time: 40 minutes

Ingredients

For the Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/2 small onion, finely chopped (roughly 1/3 cup)
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1/2 cup vodka
• 1 can (28 ounces) crushed tomatoes
• 2/3 cup heavy cream
• 1/2 cup grated Parmesan cheese (about 1.5 ounces)
• 5 basil leaves, finely sliced, plus more for serving

For the Pasta Shells:

• Kosher salt
• Two 12-ounce packages of pasta shells
• Canola oil, for deep frying
• 1/3 cup grated Parmesan cheese (about 1 ounce)

Instructions

1. Prepare the vodka sauce:
   • In a large skillet with high sides, melt the butter with the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutes.
   • Add the minced garlic, crushed red pepper flakes, and a pinch each of salt and black pepper; cook until fragrant, about 30 seconds.
   • Remove the skillet from the heat, stir in the vodka and crushed tomatoes, then return to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes.
   • Stir in the heavy cream and cook, stirring frequently, until slightly thickened, about 3 more minutes.
   • Mix in the Parmesan and sliced basil, then remove from the heat and keep warm, covered.
2. Cook the pasta shells:
   • Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente. Drain well and spread the shells on a paper-towellined baking sheet to absorb excess moisture.
3. Fry the shells:
   • Pour canola oil into a Dutch oven or heavy-bottomed pan to a depth of about 2 inches and heat to 375F (190C).
   • Working in batches, fry the shells about 3 minutes per batch, turning once so they brown evenly. Remove when golden and crisp and drain on a wire racklined baking sheet.
4. To serve:
   • Arrange the fried shells on a serving platter and sprinkle with the grated Parmesan. Serve the warm vodka sauce on the side and garnish with extra torn basil leaves if desired.