TINY SHRIMP SAUCE
"From the east coast of Italy, along the Adriatic sea comes this shrimply good sauce."
1/3 cup olive oil
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) can Italian-style tomatoes, blenderized
Pinch crushed red pepper*
1/4 cup chopped fresh parsley
8 ounces cooked small shrimp**
Hot cooked pasta*** (for serving)
Saute onions in olive oil until transparent.
Add garlic, tomatoes and red pepper. Bring to a boil, partially cover and cook at low heat for 15 minutes.
Add parsley and shrimp, to heat through. Remove from heat. Pour sauce over pasta. Toss and serve.
*If you choose to, you may replace the crushed red pepper with a pinch of ginger. Should you elect to do so, the sauce would then be known as Torcello style."
**These tiny shrimp are available fresh or frozen all year from your local grocer or fish market. They are also available in 4 1/4 ounce cans. You'll need 1/2 pound if fresh or two cans for this sauce.
***Recommended pasta: narrow ribbon types or hollow strings.
Adapted from source: Encyclopedia of Sauces for your Pasta by Charles A. Bellissino
"From the east coast of Italy, along the Adriatic sea comes this shrimply good sauce."
1/3 cup olive oil
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) can Italian-style tomatoes, blenderized
Pinch crushed red pepper*
1/4 cup chopped fresh parsley
8 ounces cooked small shrimp**
Hot cooked pasta*** (for serving)
Saute onions in olive oil until transparent.
Add garlic, tomatoes and red pepper. Bring to a boil, partially cover and cook at low heat for 15 minutes.
Add parsley and shrimp, to heat through. Remove from heat. Pour sauce over pasta. Toss and serve.
*If you choose to, you may replace the crushed red pepper with a pinch of ginger. Should you elect to do so, the sauce would then be known as Torcello style."
**These tiny shrimp are available fresh or frozen all year from your local grocer or fish market. They are also available in 4 1/4 ounce cans. You'll need 1/2 pound if fresh or two cans for this sauce.
***Recommended pasta: narrow ribbon types or hollow strings.
Adapted from source: Encyclopedia of Sauces for your Pasta by Charles A. Bellissino
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