Penne with Spicy Tomato Sauce & Shrimp

Ingredients:

• 3 cups of dried penne pasta

• 1 lb of shrimp without the shell or tail (fresh or frozen, just defrost the frozen shrimp)

• 28 oz can of crushed tomatoes (I like the one with basil, but that is optional)

• 1 small yellow or white onion; diced finely

• 3 cloves of garlic, minced

• 2 tbsp olive oil

• 1 tsp of dried chili flakes

• 2 tbsp of butter

• 1 tbsp of brown sugar

• 1/4 tsp of dried oregano

• 1/4 cup of pasta water

• Salt & pepper

Optional topping: 1 tbsp of butter + 1/4 cup of Panko breadcrumbs

In a large pot, bring some water to boil. Cook your pasta al dente according to the box (around 9 minutes), drain, drizzle with some olive oil, and set aside.

In a large pan, heat up your olive oil. Once the oil is heated up, add your onions and cook until translucent. Once your onions are cooked, add the garlic, salt & pepper (to taste) and your dried chili flakes.

Cook that off for about 2 minutes and then pour in your crushed tomatoes. Mix everything together and simmer for about 5 minutes. Add in the brown sugar and dried oregano and mix well.

Optional: Meanwhile, to make your crunchy Panko topping, melt butter in a small pan, add the breadcrumbs and cook until toasted but not burned. Remove from heat and set aside.

Pour in your pasta water and bring the sauce to a boil. Drop in your shrimp and cook for about 3 minutes. Finish the sauce with your butter. Let it melt and stir well.

Add in your cooked pasta, toss well. Serve it into bowls and (optional) top with your crunchy breadcrumbs.