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).
With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white – a pinot grigio, for example.
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 3/4 cup canned crushed tomatoes in thick puree
- 1/3 cup chopped cilantro or parsley
- 3/4 pound penne rigate
- 1 pound medium shrimp, shelled
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.
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.
- 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
569 calories; 17g total fat; 172mg cholesterol; 493mg sodium; 67g carbohydrates; 3g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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