Capellini And Shrimp Alla Rosa

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon dried red pepper flakes
• 1 teaspoon salt
• 1 (28 ounce) can diced tomatoes, with juice
• 3 tablespoons heavy cream
• 3/4 lb medium shrimp, shelled and deveined
• 2 tablespoons fresh basil, chopped
• 3/4 lb capellini or 3/4 lb angel hair pasta

Recipe

• 1 in a large saucepan, melt 3 tablespoons of the butter over moderately low heat. add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• 2 add the tomatoes and bring to a boil. reduce the heat and simmer, partially covered, until thick, about 45 minutes. stir occasionally during cooking.
• 3 during the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
• 4 mash the tomatoes with a potato masher until all large pieces are broken up. (original recipe says to run through a food mill, but i don't think it's necessary)
• 5 add the heavy cream and bring the sauce to a boil over moderate heat.
• 6 add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
• 7 add salt to the pot of boiling water, then add the pasta. cook until the pasta is just done, about 3 minutes. drain.
• 8 toss the pasta with the remaining 1 tablespoon butter.
• 9 the original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
• 10 you can pass freshly grated parmesan at the table, if desired.