Stuffed Pasta With Vodka Tomato Sauce
Stuffed Pasta With Vodka Tomato Sauce
Pasta Shells Stuffed With Prawn Filling And Tossed In Vodka Flavoured Sauce
Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Non Veg
Pasta Shells Stuffed With Prawn Filling And Tossed In Vodka Flavoured Sauce
Cooking Time: 30-40 minutesServings: 4 Preparation Time: 15-20 minutes Category: Non Veg
Ingredients
| • | Pasta,boiled | 8 large |
| • | Onions | 2 medium |
| • | Fresh basil leaves | 4-5 |
| • | Olive oil | 2 tablespoons |
| • | Garlic | 2 teaspoons |
| • | Green capsicum | 1/4 |
| • | Red capsicum | 1/4 |
| • | Yellow bell pepper | 1/2 inch pieces |
| • | Prawns (medium) | 10-12 |
| • | Salt | to taste |
| • | Red chilli flakes | 1/4 teaspoon |
| • | Tomato,blanched and chopped | 1/4 cup |
| • | Black peppercorns,crushed | 1/2 teaspoon |
| • | Vodka | 2 tablespoons |
| • | Tomato puree ` | 2 tablespoons |
| • | Cream | 2 tablespoons |
Method
Finely chop 1 onion and basil leaves. Heat 1½ tbsps olive oil in a non-stick pan. Add 1 tsp garlic and allow it to sweat. Add onion and sauté for a while. Chop red, yellow and green capsicums and add. Mix and add prawns, salt, red chilli flakes; stir and cook. Add 1 tbsp chopped tomatoes, basil leaves and stir. Cook till prawns are just done. Sprinkle a little of the crushed peppercorns. Heat remaining olive oil in another non-stick pan. Finely chop the other onion. Add remaining garlic to pan along with onion and sauté. Add remaining tomatoes, salt, a little of the crushed peppercorns, vodka and let it flambé. Add tomato puree and let it simmer till well blended. Add a little water, stir and cook on low heat for about 10 minutes. When the sauce thickens, add cream and mix. Stuff pasta shells with prawn mixture, sprinkle a little parmesan cheese and arrange on a plate. Sprinkle some more parmesan cheese and keep in a preheated oven at 180°C for 3-5 minutes to get heated through. Put sauce on a serving plate, place stuffed pasta shells on it, garnish with fresh basil leaves and some more parmesan cheese and serve.
Finely chop 1 onion and basil leaves. Heat 1½ tbsps olive oil in a non-stick pan. Add 1 tsp garlic and allow it to sweat. Add onion and sauté for a while. Chop red, yellow and green capsicums and add. Mix and add prawns, salt, red chilli flakes; stir and cook. Add 1 tbsp chopped tomatoes, basil leaves and stir. Cook till prawns are just done. Sprinkle a little of the crushed peppercorns. Heat remaining olive oil in another non-stick pan. Finely chop the other onion. Add remaining garlic to pan along with onion and sauté. Add remaining tomatoes, salt, a little of the crushed peppercorns, vodka and let it flambé. Add tomato puree and let it simmer till well blended. Add a little water, stir and cook on low heat for about 10 minutes. When the sauce thickens, add cream and mix. Stuff pasta shells with prawn mixture, sprinkle a little parmesan cheese and arrange on a plate. Sprinkle some more parmesan cheese and keep in a preheated oven at 180°C for 3-5 minutes to get heated through. Put sauce on a serving plate, place stuffed pasta shells on it, garnish with fresh basil leaves and some more parmesan cheese and serve.
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