With the kids at home during the school break, life can get a little hectic and sometimes it’s even harder to get a meal onto the table for the family. This recipe is the perfect remedy and sure to become a standard in your casserole repertoire. This dish freezes well and I always make it ahead of time so that when the days start to count down to Spring Break I can pull it out of the freezer and deliver a delicious and nutritious meal when we need it most. The sauce will hold for up to a week in the fridge and the other ingredients should only take about 30 minutes to complete. You can serve as individual servings or in baked casserole form as well – just top with some extra parmesan and mozzarella and bake in a casserole dish for 35-45 minutes at 375 until golden brown and bubbly.
- 1/4 c. butter
- 1/4 c. flour
- 1 tbsp chili flakes
- 1/3 L vodka
- 2 tins tomatoes, drained and chopped, reserve juice
- 1 L whipping cream
- 1/2 cup each chopped basil and parsley
- salt and pepper
Melt butter, sauté chili, add flour and cook 4 min. Add half of reserved tomato juice, vodka, cream, tomatoes, salt and pepper and simmer for 1-2 hours.
Cool Sauce and whisk in:
- 1 egg yolks
- 3 onions sliced and caramelized
- 5 shallots sliced and caramelized
- 1 lbs, crabmeat, drained and picked through
- 1 pkg, fusilli, cooked and drained
- 1/2 lbs prawns, peeled and blanched
- 1 lbs scallops, oven roasted
- 1 cup grated parmesan
Cook pasta to just before al dente – should be cooked through but slightly resistant to the bite. Toss pasta with sauce and seafood. Top with grated cheese and serve immediately with good crusty bread.