Prep time: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield: 6 servings

Ingredients

• 1 pound angel hair pasta
• 6 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 3 tablespoons minced garlic (about 9 cloves)
• 2 to 3 teaspoons crushed red pepper, to taste
• 1 1/2 cups tomato sauce
• 2 tablespoons tomato paste
• 1 1/2 pounds shrimp, peeled and deveined
• 1 teaspoon salt, plus more for the pasta water
• 2 tablespoons chopped fresh parsley
• 1/2 cup grated Parmigiano-Reggiano cheese, optional

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until barely tender, about 4 minutes. Drain the pasta, reserving 1 cup of the cooking water, and set aside.
2. Set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onion and cook until lightly caramelized and wilted, 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the crushed red pepper and saute briefly; then add the tomato sauce and tomato paste. Cook until the sauce has reduced by about 1/2, about 3 minutes. Add the shrimp to the sauce and cook for 2 minutes.
3. Add the pasta and the reserved cooking water to the pan, and cook until the pasta is heated through and coated with the sauce, 3 minutes. Season the pasta with the salt, and garnish with the parsley. Toss to combine, and serve with the grated cheese, if using and desired.