Shrimp Diablo Pasta with Red Sauce and fresh baked French Bread

Today we use the rest of the spicy shrimp salad, but with a twist, a doughy twist. The spicy shrimp salad is used as a ravioli filling, topped with a lovely red sauce and served up with some from scratch French bread-which if served with a hunk of roasted garlic could be a meal on its own!

Basic Pasta

• 2 cups flour (about 9 ounces)
• 2 eggs
• 2 Tbs olive oil
• 2 Tbs water
• ½ tsp. salt

Combine all the ingredients of a stand mixer, or make a well with the dry ingredients on a working surface, and add the eggs, water and oil. Gently start the mixer on low, mixing until the dough appears crumbly and binds together when squeezed in your hand. If mixing by hand, add the water to achieve the same consistency. The exact amount of water required may vary by the flour, ambient humidity, and other factors, so you need to go by the look and feel versus specific amounts. Next, knead the dough, if working by hand or use the dough hook attachment if using a stand mixer. Knead until the dough takes on a shiny appearance or pulls away from the ball. Rest at least one hour, wrapped in the refrigerator. Once the dough is rested, use the settings on your pasta rollers or measure out to about 1/32 of an inch for linguine or fettuccine. Cut the pasta with a sharp knife, or use the pasta cutting mechanism of your mixer. For raviolis, use a mold or cut out squares or circles, (size as you prefer), drop in a little filling and top with another piece of pasta. Seal the edges well. Dust the pasta with a little flour to prevent sticking. Bring salted water with a few drops of olive oil added to a boil, add the pasta, reduce to a simmer and cook for about 2 to 3 minutes or until it is out al dente. The pasta can be made ahead of time and keep for several days in the refrigerator.

Red Sauce

• 1 Tbs olive oil
• 8 ounces ground pork
• 1 onion, sliced
• 1 ounce tomato paste
• ½ pound fresh tomatoes, seeded and roughly chopped
• 3 garlic cloves, minced
• 1 Tbs basil
• 1 Tbs oregano
• 1Tbs thyme
• 1 tsp. red pepper
• ¼ cup madeira or wine
• 1 can (35 oz.) crushed tomatoes
• 35 oz. water
• 1 ounce grated parmesan cheese
• 1 tsp. salt
• ½ tsp. ground black pepper
• Staples: oil, herbs, wine, salt, spices

In a large stock pot heat the oil over medium heat. Add the pork and brown. Add the onion and cook about 4 minutes, until soft. Add the tomato paste and cook another minute. Add the fresh tomatoes, garlic, herbs and pepper. Add the wine and cook until almost all the liquid is gone. Add the tomatoes and water. Simmer for 2-3 hours. Using an immersion blender, or in small batches in a food processor or blender, puree the sauce until smooth. Add the cheese and season with salt and pepper.

Shrimp Diablo Pasta with Red Sauce and fresh baked French Bread

Freshly baked and cut French Bread

Mr. French Bread Risin’…