Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Bow Tie Pasta with Vodka Sauce
Bow Tie Pasta with Vodka Sauce — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Cook the pasta according to package instructions. Set aside.
- Pour-in olive oil in a cooking pot then sauté garlic and shallots for about 4 minutes.
- Add-in chicken breast and cook for 3 more minutes.
- Pour-in vodka then cook for about 3 to 4 minutes.
- Pour-in chicken stock and crushed tomatoes and let boil. Simmer for 12 to 15 minutes.
- Add salt, pepper, and cream then stir. Turn-off heat immediately.
- Pour the sauce over the bow tie pasta and drizzle some chopped fresh basil.
- Serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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