Ingredients

• Ingredients
  1. 2 tablespoons cooking oil
  2. 1 onion, chopped
  3. 2 cloves garlic, minced
  4. 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
  5. 1/4 teaspoon dried red-pepper flakes
  6. 1/4 cup water
  7. 1/4 cup chopped fresh parsley
  8. 3/4 teaspoon salt
  9. 1 pound medium shrimp, shelled
  10. 3/4 pound vermicelli

Directions

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Stir in the tomatoes, red-pepper flakes, water, parsley, and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the shrimp and cook, covered, just until the shrimp are pink, about 4 minutes.
2. In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the tomato sauce and shrimp.

Notes

Variations

• Lobster Fra Diavolo with Vermicelli: If you're in a celebratory mood, lobster would taste great in place of the shrimp.

• Vermicelli Fra Diavolo:The full-flavored sauce can stand on its own without the shrimp. Add a sprinkling of Parmesan cheese.