Deep-fried pasta shells with vodka dipping sauce

Ingredients:

Dip sauce

• 1 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• Half a small onion, finely diced (about 1/3 cup)
• 1 clove garlic, minced
• 1/4 tsp crushed red pepper flakes
• 0.5 cups of vodka
• 1 can (800 g) of canned crushed tomatoes
• 2/3 cup heavy cream
• 0.5 tbsp. freshly grated parmesan (about 45 g)
• 5 fresh basil leaves, thinly sliced, plus extra for serving

Shells

• 2 packages of 350g pasta shells
• Rapeseed oil (canola), for frying
• 1/3 tbsp. freshly grated parmesan (about 30 g)

Preparation:

1. Dip sauce:
   
   In a large skillet with high sides, melt the butter and olive oil over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes, and a generous pinch of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the skillet from the heat and stir in the vodka and pureed tomatoes.
2. Return the pan to medium heat and simmer, stirring frequently, until all the alcohol has evaporated, about 7 minutes. Add the cream and cook, stirring frequently, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from heat and cover to keep the sauce warm.
3. Pasta shells:
   
   Meanwhile, bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Drain the pasta in a colander, then transfer to a baking sheet lined with paper towels to remove excess water.
4. Pour about 5 cm of canola oil into a kazan or heavy-bottomed saucepan. Heat over medium heat until a deep-fry thermometer reads 190°C (350°F). Fry the shells in batches for about 3 minutes each, turning them with a slotted spoon halfway through. When the pasta is golden brown and crispy, remove from the oil and transfer to a wire rack set on a rimmed baking sheet to drain excess oil.
5. Place the fried shells on a platter and sprinkle with Parmesan cheese. Serve with the warm sauce and a sprinkling of basil.