Rigatoni Amatriciana with Sautéed Spicy Shrimp and Parmesan Reggiano
Ingredients
- 1 lb Campanelle Pasta
- 8 oz Whole Plum Tomato chopped and drained
- 1 oz Red Chili Flakes
- 6 oz Thick Sliced Double Smoked Baker’s Bacon
- 1 ea Yellow Onion diced very small
- 2 oz Parmigiano Reggiano or Pecorino
- 2 oz Butter cold.
- 1 lb Raw Shrimp peeled and deveined
- TT salt and pepper
Instructions
- Cut Baker’s Bacon into half inch by half inch lardons and sauté in little olive oil until very crispy.
- Drain fat and add onion, sauté until just brown
- Add tomatoes and cook until “rusty orange”. Do not scorch. Should take a minimum of 8 minutes to caramelize the tomatoes.
- Add shrimp and cook through.
- Boil pasta until al dente.
- Add campanelle pasta into tomato sauce and toss until pasta is hot.
- Add butter and parmigiano reggiano at last second, stir to melt and serve.
- To serve place pasta in center of bowl and grate more parmigiano reggiano cheese on top when plating.