Pomodoro sauce is essentially a basic tomato sauce, in the same way that an Alfredo sauce is a cream-based sauce. This recipe begins with plain Roma tomatoes and adds garlic, fresh basil, olive oil, shrimp, and crushed red pepper to create a spicy sauce atop al dente penne pasta.
Here’s what you’ll need:
1 pound shrimp, cooked, peeled, deveined, and tails removed
1 pound Penne Rigate pasta (Linguine would work well too)
2 tablespoons olive oil
6 cloves garlic, minced
1 container thawed, drained Roma tomatoes, or 6 fresh Roma tomatoes, peeled and quartered
2 teaspoons Kosher salt
2 teaspoons crushed red peppers
6 basil leaves, chopped
Begin by bringing enough water for the pasta to a boil. Add the pasta to the water, and in a large frying pan, begin heating the oil at medium heat.
Toast the minced garlic in the hot oil for about 3 minutes, until the smaller pieces are beginning to brown.
Add the Roma tomatoes and increase the heat to medium-high.
After a few minutes, add the salt, crushed red pepper, and shrimp.
Cook for an additional 2-4 minutes. When the pasta is done, add the basil to the sauce and stir well. Toss the pasta with the sauce and serve with fresh grated Parmesan cheese.
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