![Penne with Shrimp and Spicy Tomato Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/Q3-bjoR1MnYb5a6NOcca3j6TG08=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2012-r-xl-penne-with-shrimp-and-spicy-tomato-sauce-2000-5458d38853a8430aa14d33cb9edd4c10.jpg)
Ingredients
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¼ cup olive oil
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1 tablespoon lemon juice
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1 ½ teaspoons paprika
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1 ½ teaspoons ground cumin
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¼ teaspoon ground ginger
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¼ teaspoon dried oregano
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½ teaspoon salt
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⅛ teaspoon fresh-ground black pepper
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¾ cup canned crushed tomatoes in thick puree
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⅓ cup chopped cilantro or parsley
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¾ pound penne rigate
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1 pound medium shrimp (shelled)
Directions
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In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
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In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
Notes
Variations
• Penne with Mozzarella and Spicy Tomato Sauce: Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
• Penne with Sausage and Spicy Tomato Sauce: Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
• Penne with Grilled Vegetables and Spicy Tomato Sauce: In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.
Suggested Pairing
With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white—a Pinot Grigio, for example.