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Spicy Seafood Pasta with Vodka Sauce

Spicy Seafood Pasta with Vodka Sauce

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1/2 pound Large Shrimp peeled and deveined
  • 4-5 medium-sized Scallops
  • 1 dozen mussels
  • 1/2 small onion diced finely
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 tablespoons Tomato Paste
  • 1/4 cup Vodka
  • 1 cup Crushed Tomato
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Red Chili Flakes 2 teaspoons if you like it extra spicy
  • 1 teaspoon dried oregano
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon Calabrian Chilies chopped
  • 1/3 pound Capellini or Angel Hair Pasta
  • Salt and Freshly Cracked Black Pepper to taste
  • 1 handful fresh basil roughly chopped
  • 2 tablespoons Grated Parmesan

Method
 

  1. Heat one tablespoon of olive oil in large skillet over medium heat. Add diced onion and garlic. Sauté until slightly translucent.
  2. Add tomato paste, stir gently for 2-3 minutes. Then, deglaze the pan with one quarter cup vodka, stirring to combine. Let simmer for about 1 minute.
  3. Next, add the crushed tomato, oregano, crushed red pepper, and sugar. Salt and pepper to taste. Let simmer for about 5-7 minutes, allowing some of the liquid to reduce.
  4. Next, add in the whipping cream and stir to combine. Should resemble a light-red sauce. If it is too thick, add in water to thin it out.
  5. While you wait for the sauce to simmer, in a separate pot, bring water to a boil. Cook pasta according to package instructions while you finish preparing the sauce.
  6. If pasta is finished before the sauce is ready, drain pasta, drizzle with olive oil to prevent sticking, and set it aside.
  7. Once the sauce is simmering, add in mussels. Once mussels have begun to open up, add scallops. Cook for 2-3 minutes. Add shrimp. Cook another 3-4 minutes, until shrimp are no longer translucent. Take sauce off heat.
  8. Toss the pasta in with the seafood sauce. To plate, top with chopped calabrian chilies, grated parmesan, and chopped fresh basil.