“We really enjoy this pasta sauce. Originally sourced by my father, this is a sauce that is quite rich and spicy, leaving you to want to mop up the last bits with some bread”
- 120ml olive oil
- ½ spanish onions, thinly sliced
- 2 sm hot red chili peppers; chopped
- 2 cloves garlic, chopped
- ½ teaspoon chili pepper
- 12 shrimp, shelled and deviened
- 65ml white wine
- 1 tomato, peeled and chopped
- 4 tablespoons tomato paste
- salt and pepper
- 1 teaspoon basil
- 1 tablespoon parsley, chopped
- 350g pasta, cooked and drained
- parmesan cheese, grated
Heat the oil in a frying pan and saute the onion, peppers and garlic for about 5 minutes. add the chilli pepper, shrimp and cook over medium heat for another 5 minutes. add the remaining sauce ingredients and simmer for 10 minutes before adding parsley and seasoning with salt and pepper. toss pasta with butter and grated cheese and serve with sauce.
Source: Pasquale Caprino Servings/Yield: 4 servings Course: Main Preparation Times: Prep: 30 Minutes
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