Spicy but not over-the-top, this sauce is family-friendly. Make what Italians call frutti di mare by adding clams, mussels, and shrimp during the last 5 minutes; cover and cook until clams and mussels open and shrimp is pink.

Pam Lolley
Recipe by Southern Living August 2015

Gallery

Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté shallots in hot oil in a large skillet over medium heat 1 minute. Add garlic, and sauté 1 minute. Add wine, and cook, stirring often, 3 minutes or until reduced to about half. Stir in tomato sauce and red pepper; add salt to taste. Bring to a simmer; cook 5 minutes. Stir in cooked pasta and basil. Serve immediately with Parmesan.

    Advertisement
Advertisement
Advertisement