Pasta with a Seafood Vodka Sauce

You can use any shellfish you prefer in this sauce. If you use lobster, you may want to consider using cream sherry instead of vodka, for a nice bisque flavor.

1/2 lb favorite pasta - I used large calamari shaped pasta

1 lb shellfish at room temperature - I used Trader Joe’s frozen mixed shellfish of shrimp, scallops and calamari, or use your favorite mix

1 small sweet yellow onion, diced

2 cloves garlic, minced

dash crushed red pepper flakes, to taste

1 28-oz can crushed tomatoes

1/2 cup heavy cream

1/4 cup vodka

palmful fresh parsley leaves, minced

Heat 2 quarts water in a large pot to boiling for the pasta. Salt generously.

Meanwhile, sauté the onions in a medium pot for about 10 minutes, until browned and slightly caramelized.

Add the garlic and red pepper and cook another 2-3 minutes.

Add the crushed tomatoes and bring to a gentle boil. Reduce heat and stir. Simmer for about 15-20 minutes.

As the onions simmer, cook the pasta until just al dente. Reserve a cup of cooking liquid and then drain pasta.

Add seafood to the tomato sauce and return just to a gentle boil.

Add the cream and stir. Simmer for just a few minutes until you have a rich creamy consistency.

Toss the pasta and the sauce in a serving bowl. Adjust consistency as necessary with reserved pasta cooking liquid. Garnish dish with parsley.

Serves 4.

Comments

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