Spicy Vodka Unstuffed Shells
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Spicy Vodka Unstuffed Shells
Description
This recipe uses cooked jumbo pasta shells tossed in a sauce made from butter-sauteed shallots and garlic, simmered with tomato paste and vodka to develop depth. The sauce is finished with heavy cream and Parmesan cheese to create a smooth, rich texture. Crushed red pepper flakes add a controlled spiciness that balances the creamy sauce.
Adding ricotta cheese and freshly chopped basil at the end brings added creaminess and fresh herbaceous notes. The pasta water is reserved and gradually added back to adjust consistency, ensuring the sauce clings well to the shells.
This dish offers all the flavors of classic stuffed shells but in a simpler, more approachable form. It pairs well with a fresh green salad and works as a comforting main course.
Ingredients
- 20 to 25 jumbo pasta shells
- 1 ⅔ cup reserved starchy pasta water
- 4 tablespoons butter unsalted
- 2 shallot diced
- 6 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon crushed red pepper flakes plus more for stopping
- 1 cup tomato paste
- 6 tablespoons vodka I like Tito’s
- ⅔ cup heavy cream
- ⅔ cup Parmesan Cheese plus more for topping, finely grated
- 1 cup ricotta cheese
- 1 basil chopped, fresh, large quantity
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta shells according to the package directions. Reserve 2 cups of pasta water. Drain the shells and give them a toss or spray with olive oil, just so they don’t fully stick together.
- While the pasta is boiling, make the vodka sauce. Heat the butter in an oven-safe saucepan, dutch oven or skillet over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Add the pepper flakes. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
- Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in 1 cup of the reserved pasta water. Add another ½ cup of reserved water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. Turn off the heat.
- Gently add the jumbo shells into the vodka sauce. You don’t want them to break, and you want them to be fully coated with the sauce too. Once the shells are in the sauce, dollop the ricotta all over the shells.
- Bake for 20 minutes, until the ricotta is creamy and the sauce is bubbling. Remove from the oven and top with parmesan, crushed red pepper and tons of fresh basil. Serve!
User Reviews
Overall Rating
5
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