Recipe

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• 1 lb linguine
• 6 tbsp extra-virgin olive oil
• 1 cup small diced onion
• 3 tbsp minced garlic
• 2 -3 tsp crushed red pepper flakes
• 1 1/2 cups canned tomato sauce
• 2 tbsp tomato paste
• 1 1/2 lbs shrimp, peeled and deveined with tails removed
• 1 tsp salt, plus more for pasta water
• 2 tbsp chopped fresh parsley leaves
• 1/2 cup grated parmesan cheese

• 1 Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
• 2 Cook for 5 minutes and then drain; pasta will be only partially cooked.
• 3 As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
• 4 Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
• 5 Add the garlic to the pan and saute until fragrant, about 30 seconds.
• 6 Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
• 7 Cook the sauce until reduced by about half, about 5 minutes.
• 8 Add the shrimp to the pan and cook for 2 minutes.
• 9 Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
• 10 Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.