Penne with Shrimp and Spicy Tomato Sauce

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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).Plus: More Pasta Recipes and Tips

Penne with Shrimp and Spicy Tomato Sauce
Photo: © Christina Holmes
Yield:
4

Ingredients

  • ¼ cup olive oil

  • 1 tablespoon lemon juice

  • 1 ½ teaspoons paprika

  • 1 ½ teaspoons ground cumin

  • ¼ teaspoon ground ginger

  • ¼ teaspoon dried oregano

  • ½ teaspoon salt

  • teaspoon fresh-ground black pepper

  • ¾ cup canned crushed tomatoes in thick puree

  • cup chopped cilantro or parsley

  • ¾ pound penne rigate

  • 1 pound medium shrimp (shelled)

Directions

  1. In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.

  2. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.

Notes

Variations

• Penne with Mozzarella and Spicy Tomato Sauce: Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.

• Penne with Sausage and Spicy Tomato Sauce: Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.

• Penne with Grilled Vegetables and Spicy Tomato Sauce: In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.

Suggested Pairing

With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white—a Pinot Grigio, for example.

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