Stuffed Pasta With Vodka Tomato Sauce

Ingredients

• 8 large pasta shells, boiled
• 2 white onions
• 4-5 fresh basil leaves
• 2 1/2 tablespoons olive oil
• 2 teaspoons chopped garlic 
• 1/4 green capsicum
• 1/4 red capsicum
• 1/4 yellow capsicum
• 10-12 prawns (medium), clenaed and deveined
• Salt to taste
• 1/4 teaspoon red chilli flakes
• 1/4 cup blanched and chopped tomato
• 1/2 teaspoon crushed black peppercorns 
• 2 tablespoons vodka
• 2 tablespoons tomato puree
• 2 tablespoons cream

Method

1. 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.
2. 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.
3. Add 1 tbsp chopped tomatoes, basil leaves and stir. Cook till prawns are just done. Sprinkle a little of the crushed peppercorns.
4. Heat remaining olive oil in another non-stick pan. Finely chop the other onion. Add remaining garlic to pan along with onion and sauté.
5. 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.
6. Add a little water, stir and cook on low heat for about 10 minutes. When the sauce thickens, add cream and mix.
7. Stuff pasta shells with prawn mixture, sprinkle a little parmesan cheese and arrange on a plate.
8. Sprinkle some more parmesan cheese and keep in a preheated oven at 180°C for 3-5 minutes to get heated through.
9. Put sauce on a serving plate, place stuffed pasta shells on it, garnish with fresh basil leaves and some more parmesan cheese and serve.