Shrimp & Tomato Pasta

I wanted to create a pasta and shrimp dish in a red sauce that was not as spicy as a fra diovlo sauce.  This slightly thick sauce worked!  I had to add several ladle fulls of pasta water to my sauce to thin it out.  Also, I used frozen cooked shrimp, but fresh or frozen raw shrimp work as well.  Be sure to cook the shrimp ahead of adding it into the sauce.

1 Tbsp Olive Oil
4oz Diced Pancetta
1 Medium Yellow Onion, diced
Pinch Crushed Red Pepper
2 14oz Cans Diced Tomatoes (no salt added)
Fresh Parsley (can use dried)
1 12oz Package of Cooked Winter Squash, pured (I use frozen and thaw it slightly)
1 6oz Can of Tomato Paste
1/2 Cup Red Wine
1 to 2 lbs of Whole Grain Linguini
1/2 to 1 Cup of Pasta Cooking Water
1lb Shrimp, cleaned and cooked
1/3 Cup Parmesan Cheese

In a large skillet over medium heat place the olive oil, pancetta and onion.  Let the pancetta begin to brown and crisp and then add the crushed red pepper and diced tomatoes.  Stir to mix.  Scrape the bottom of the pan to get all the yummy brown bits up and in the sauce.  Add the parsley and squash.  Stir to combine and help the squash incorporate.  Add the tomato paste and red wine.  Lower the heat to low and let sauce simmer as you cook the pasta. 

Bring a salted pot of water to boil and cook the linguini until tender.  Before draining the pasta, ladle some pasta water into the sauce.  Drain pasta and place back into the pot. 

Before combining the sauce and pasta, add the shrimp to the sauce and stir.  Pour sauce over pasta and mix together.  Add the cheese and toss.  Serve with additional cheese if you like.