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Tuesday, May 27, 2014

Pasta with Vodka Sauce and Jalapanos topped with Crispy Shallots


I came up with the idea for this pasta while wandering around the grocery store. When I was in college living in my townhouse, vodka sauce was the only pasta sauce that I would buy -- it has a nice kick to it. If you really like spicy things keep the jalapenos in this recipe, if you're skeptical you might want to leave them out just because the sauce is spicy.

A Vegetarian & Cooking! original. 

Ingredients:
-1 box of small shell pasta, cooked according to package directions
-1 jar of vodka sauce
-3 jalapenos, sliced
-4 mushrooms, sliced
-1 egg
-3 shallots, thinly sliced
-Flour
-Oil for frying

Slice the jalapeno and mushrooms.


To make the crispy shallots.
Dip them into an egg which has been whisked together.
Then dip into flour to coat them.
Fry in hot oil until golden brown.

Saute both in a small sauce pan until the jalapeno has softened a little and the mushrooms have reduced slightly.

Stir together the pasta, vodka sauce, jalapenos and mushrooms.

Serve topped with crispy fried shallots.

Dave and I both liked this recipe -- but we both like spicy foods. If you want to take it down a notch you need to either use a marinara sauce + jalapenos or vodka sauce with no jalapenos. The crispy fried shallots added a little crunch to the recipe and had nice flavor. This is a dish which I would make again.

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