Ditali pasta has become my new favourite pasta shape. It's a perfect replacement for when you feel like having rice, but pasta too. (First world problems much??). Try this spicy, rich, tomatoey pasta that doesn't need cheese (I know right?), because it's so savoury and flavourful on it's own. Paired with some juicy grilled shrimp, it's perfect for a weeknight dinner, or any special occasion.
INGREDIENTS
Serves 4 Prep 10 min Cook 25 min
Fra Diavolo
4 tbsp olive oil
1 tbsp butter
2 slices of bacon, diced
1 medium onion, small dice
4 cloves of garlic, minced
2 green birds eye chilies, minced
1/4 cup vodka
2 cups passata
400g ditali pasta
Pinch of sugar
S&P to taste
Grilled Shrimp
1 (680g) bag of frozen shrimp, defrosted, shelled and deveined
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
3 tbsp olive oil
1/4 up parsley, picked and chopped
S&P to taste
METHOD
1. In a large saucepan, heat olive oil on medium-high heat. Add bacon, render for 2-3 minutes until browned. Carefully add, onion. Cook until browned, about 7-8 minutes. Add garlic, chillies and sautee for 30-45 seconds. Deglaze pan with vodka, cook out alcohol, approx 2-3 minutes. Add passata and season with salt and pepper, and a pinch of sugar to balance out the flavour. Bring up to a boil, then simmer for 30 minutes stirring occasionally.
2. Meanwhile, bring large pot of lightly salted water to a boil. Cook pasta for 8-10 minutes, or until al dente. Reserve 1 cup of pasta water, drain.
3. In a large bowl, add olive oil, onion powder, garlic powder, paprika, salt & pepper and shrimp. Massage shrimp lightly until coated. Sautee or grill until cooked, approx 5 minutes. Add parsley, reserve to the side.
4. Add cooked pasta, butter, and shrimp to sauce, along with 1/2 of the pasta water. Stir until incorporated. Taste for seasoning and enjoy!
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