128 ouncecan of plum tomatoescrushed by hand or blender pulsed
½cupdry white wine
1cup pasta waterreserved
1tspcrushed red pepper flakes
Boil pasta to 1 minute less than package instructions in salted water. Before draining pasta, reserve 1 cup of pasta water. Chop or slice the garlic.
Place shrimp in a bowl and add ½ tsp kosher salt, 1 tsp crushed red pepper flakes, ½ tsp baking soda, and ¼ cup of olive oil. Mix well.
Heat large pan to medium heat and saute shrimp until pink. About 2 minutes per side. Remove shrimp from pan and set aside.
In the same pan saute the garlic for 1-2 minutes until golden. Add the white wine and brandy and turn heat to high. Bring to boil for 1 minute. Lower heat to medium-low and add tomatoes and oregano. Stir to combine and let the sauce simmer.
After 5-10 minutes of simmering remove half the sauce and set aside. Add ¼ cup of pasta water to saucepan and add the pasta. Turn heat to medium and thoroughly coat the pasta for 1 minute.
Finally, add the shrimp back to the pan with the parsley and reduce heat to low. Stir it all together for 1 more minute then remove from heat. Taste and adjust spice and salt levels. Enjoy!
The extra sauce can be used for bread dipping or added to the pasta if a little dry.
The spice level should be adjusted up or down according to taste. Fra diavolo should be a spicy sauce but adjust according to taste.
Salt is kept down in this recipe. Adjust to taste.