Pasta picante con gambas

Ingredientes

• 1 lb peeled and deveined shrimp
• Extra Virgin Olive Oil
• 4 cloves garlic, minced
• 1/4 small, sweet onion, finely chopped
• Red pepper flakes according to your spice level
• 1/3 cup diced guanciale or pancetta
• 1/4 cup white wine
• 4 cups diced tomatoes (off-season, like Campari tomatoes)
• 2 tbsp tomato paste
• 2 tbsp Italian parsley minced
• Kosher salt
• 1/2 lb linguini
• grated Pecorino Romano (to taste)

Preparación

1. 1

   In a large pan, coat bottom with olive oil just to cover.

2. 2

   Once oil is hot, add garlic and cook until golden.

3. 3

   Add red pepper flakes and Guanciale, cooking for 5 minutes.

4. 4

   Add onion, cooking another 5 minutes until translucent.

5. 5

   Stir in the tomato paste and wine.

6. 6

   Once simmering, add tomatoes.

7. 7

   Let simmer for 30 minutes, gently pressing tomatoes with spoon as they soften.

8. 8

   Salt to taste.

9. 9

   Taste then salt again (if necessary).

10. 10

    Start water for pasta, ensuring to salt the pasta water once it boils.

11. 11

    Cook pasta according to directions (al dente).

12. 12

    When pasta is five minutes before al dente, add shrimp to tomatoes.

13. 13

    Cook for 5 minutes, stirring often to ensure even cooking.

14. 14

    Turn off burner, add cooked pasta to shrimp and tomatoes, using tongs to toss (add a little pasta water, if needed).

15. 15

    Mix in parsley and toss a bit more.

16. 16

    Serve in pasta bowls, top with fresh grated cheese (to taste) and a little more parsley for garnish.