Ingredients
1 pd gemelli or other short, tubular pasta
2 tsp olive oil
1 medium onion (approx 3/4 cp chopped)
1 tbsp minced garlic
1/4 cp dry red wine (cabernet)
1 can (14.5 oz) Italian style stewed tomatoes
1 can (8 oz) tomato sauce
1 tsp dried Italian seasoning
1/2 tsp crushed hot red pepper flakes (or to taste)
1 pd peeled medium sized raw shrimp
Preparation
Place pasta in 3 quartes of boiling water. Cook until tender - about 12 to 14 minutes.
Meanwhile, heat the oil over medium-high heat in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring from time to time, until the onion begins to soften, about 1 minute. Add the garlic. Stir and cook for 30 seconds.
Add the wine. Cook, stirring from time to time, for 2 minutes. Add the tomatoes with their juice, tomato sauce, Italian seasoning and crushed red pepper. Cook until the sauce comes to a boil, about 2 minutes more.
Add the shrimp. Stir, and cook until the shrimp are just opaque throughout, about 3 minutes. Serve at once over hot, drained pasta.
Serve with a crisp green salad and crusty rolls.
