Penne With Tomato-Shrimp Sauce
By: Taylor Davies
Published: Thursday, December 10, 2009 - 4:42pm

Ingredients




3 tablespoons olive oil
1 small dried hot red chile or crushed red pepper flakes to taste
2 cloves garlic, lightly crushed
2 cups cored and chopped tomatoes, seeded if fresh, drained if canned
1 teaspoon minced fresh rosemary or ½ teaspoon dried rosemary
Salt and freshly ground pepper to taste

1 pound penne or other cut pasta
3/4 pound to 1  medium-to-large shrimp, peeled, cut up if very large
1/2 cup minced fresh parsley leaves

Preparation

1 Bring a large pot of water to a boil. 2 Heat the oil in a large skillet over medium-high heat for a minute. Add the chile and garlic and cook, stirring, until the garlic becomes brown (this is a somewhat strong-tasting sauce). 3 Remove and discard the pepper and garlic and add the tomatoes.  Cook, stirring, until the tomatoes begin to liquefy, about 5 minutes; add the rosemary, salt, and pepper.  Cook another 5 minutes. 4 Salt the boiling water and cook the pasta; when it begins to soften, stir the shrimp into the sauce - they need only to cook for 3 or 4 minutes - along with most of the parsley. 5 Drain the pasta when it is tender but still firm, then dress with the sauce and remaining parsley.

About


This recipe comes from Mark Bittman's book, "How to Cook Everything."  It says, "This in an all-purpose recipe, useful for almost any fin-fish or shellfish you have in the house."