Pasta Shells with Vodka Cream Sauce (Conchiglie Al Condimento Bianco)
Created by Tisme on June 15, 2025
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #44734
Ingredients
- 450 grams pasta shells (1 pound)
- Salt and pepper
- 40 grams butter (1 1/2 ounces or 3 tablespoons)
- 1 garlic clove, cut in half
- 1 1/2 tablespoons vodka (decent quality)
- 75 grams crescenza, rindless fresh cheese, (3 ounces)
- 100 milliliters single cream, thin cream (3 1/2 fluid ounces)
- 50 grams gruyère cheese, grated (2 ounces)
- 1/4 teaspoon nutmeg, fresh, grated
How to Make
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Step 1: Cook the pasta in plenty of lightly salted boiling water until al dente, drain the pasta and keep warm. (or follow packet instructions). Cook the pasta whilst making the sauce.
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Step 2: Warm serving plate to serve will also be needed.
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Step 3: Melt half of the butter in a large deep pan, add the both halves of the garlic and the vodka; allow the vodka to evaporate, then remove the both the garlic halves.
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Step 4: Mash the Crescenza cheese with a fork and add to the pan then stir in the cream.
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Step 5: Dice the remaining butter and add to the pan a piece at a time, waiting for each piece to melt through and blend in before adding another piece, whisk the sauce really well and complete the sauce with half the gruyère cheese, salt and pepper (to taste) and then the nutmeg.
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Step 6: Add the drained pasta to the sauce and mix well together with a spoon and fork.; stand for 2 minutes, then turn into a pre heated serving dish.
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Step 7: Sprinkle with the remaining gruyère cheese and serve immediately.
Nutritional Facts
- Serving Size: 1 (190.3 g)
- Calories 772.5
- Total Fat - 43.7 g
- Saturated Fat - 19.3 g
- Cholesterol - 58.1 mg
- Sodium - 614.2 mg
- Total Carbohydrate - 74.6 g
- Dietary Fiber - 8 g
- Sugars - 2 g
- Protein - 17.8 g
- Calcium - 459.1 mg
- Iron - 2.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.3 mg