Orecchiette with Tomato Shrimp Sauce
Cuisine: Italian
  • 4 rashers of bacon, diced (or equivalent amount of pancetta, about 4 oz.)
  • 1 tablespoon olive oil
  • 2 tablespoons chopped garlic
  • ½ cup chopped onion
  • 1 28 oz can of chopped tomatoes
  • 1 tsp of sugar
  • ½ tsp. red pepper flakes, or to taste
  • 1 lb. shrimp, shelled & cut up
  • Orecchiette
  • Parmesan & parsley for garnish
  • salt to taste.
  1. Put olive oil and bacon into a pan & fry until done. Keep the oil & fat from the bacon.
  2. Add garlic & onion and cook for several minutes until clear.
  3. Add tomatoes, pepper flakes & sugar. Cover and let simmer for about 10 to 15 minutes over low heat.
  4. Add the shrimp after you take the sauce off the burner. The residual heat will fully cook it in about 3 minutes.
  5. Boil orecchiette according to package directions. The amount you use will depend on your preferred ratio of sauce to pasta.
  6. Check the sauce & add a little of the pasta water to it if you want to thin it.
  7. Drain pasta and add to sauce. Garnish with parmesan, parsley, basil, or oregano.
This is a super quick meal if you use the frozen bagged shrimp that is pre-shelled.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/orecchiette-with-tomato-shrimp-sauce/