Rigatoni with Shrimp in Tomato and Feta Sauce

Rigatoni with Shrimp in Tomato and Feta Sauce
Rigatoni with Shrimp in Tomato and Feta Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup finely chopped onion

  • 1

    garlic clove, minced

  • 6

    tablespoons olive oil

  • 1/2

    cup dry white wine

  • three

    14- to 16-ounce cans plum tomatoes including the juice, chopped coarse

  • 2

    tablespoons finely chopped fresh parsley leaves (preferably flat-leafed)

  • 1/2

    teaspoon dried basil, crumbled

  • 1/2

    teaspoon dried oregano, crumbled

  • 3/4

    teaspoon salt

  • dried hot red pepper flakes to taste if desired

  • 1 1/2

    pounds medium shrimp (about 34), shelled, deveined if desired, and rinsed

  • 1

    pound dried rigatoni or other tubular pasta

  • 1/2

    pound Feta, crumbled

Directions

In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm. In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

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