Creole Tomato Sauce Ingredients:
3 oz. Olive Oil
1 pound Yellow onion
1/3 C. Chopped Garlic
2 quarts Tomato Sauce
3 C. Zinfandel
1-1/2 cups Clam broth
1/8 cup Lemon juice
1/2 C. Sundried tomatoes
1/8 C. Fresh basil
2 t. Chopped parsley
3 t. Crushed Red Peppers
2 t. Salt
1/8 C. Creole mustard
Penne Pasta with Rock Shrimp
Penne Pasta 10 oz.
Creole Tomato Sauce (above, 8 oz.)
Rock Shrimp 5 oz.
Parmesan Cheese 1 oz.
Chiffonade Basil pinch
Olive Oil 1/2 fl. Oz.
Preparation:
Sauce Procedure:
In a heated skillet (270°F.) heat Olive Oil
Sautee onions for three minutes. Add Garlic, saute 1 minute.
Add red pepper, Zinfandel, clam broth, tomato, lemon juice, creole mustard and sundried tomatoes.
Simmer at 230°F. for 15 minutes. Add parsley, basil and salt.
Dish Procedure:
In a HOT saute pan, place 1 tablespoon olive oil and cook shrimp for 1 – 2 minutes.
Add sauce and simmer for 1 minute.
Add pasta and cook for another minute. Toss.
Serve in a pasta bowl. Top with basil and Parmesan cheese.
Source: David Soos, Planet Hollywood
