SPICY SHRIMP RIGATONI

• 2 tablespoons extra virgin olive oil

• 1 cup diced onions

• 2 tablespoons sliced garlic

• 1 teaspoons kosher salt

• 1 teaspoon granulated sugar

• 1 tablespoon crushed red pepper flakes

• 1/2 teaspoon freshly cracked black pepper

• 1 tablespoon tomato paste

• 1 28-ounce can of crushed San Marzano tomatoes

• 1 pound rigatoni

• 1/2 pound shrimp, deveined, peeled (tails removed) and cut into thirds

• 2 cups fresh baby spinach leaves, washed and dried

• Flaky sea salt

In a medium pot, heat the olive oil over medium heat. When the olive oil is warm, add the onions and garlic and sauté for 3 minutes, or until the onions have turned translucent. If they begin to brown, turn the heat down and continue to cook. Add the crushed red pepper flakes and cook for another two minutes.

Add the tomato paste, salt, sugar, and black pepper and sauté for 2 minutes then add the crushed tomatoes. Add 1/4 cup water, increase the heat to medium-high, bring the mixture to a boil then reduce the heat to medium and simmer for 5 minutes, uncovered, until the sauce has reduced. Turn off the heat and allow it to slightly cool.

Once the mixture has cooled, use an immersion blender to puree into a smooth sauce. If it seems a little watery you can put it back on the heat to reduce further.

Bring a large pot of water to a boil and add two tablespoons to kosher salt. Cook the rigatoni to al dente then add the pasta to the tomato sauce. Add the shrimp and spinach and cook for 3-5 minutes until the pasta has absorbed the sauce and the shrimp is fully cooked. Allow to cool for 3 minutes then serve with crushed red pepper flakes and flaky sea salt.