Venetian Calamari Linguine with Shrimp and Calabrian Chile Tomato Sauce

Serving Size:  4-6
Prep Time:  15 Minutes
Cook Time: 1 Hour, 30 Minutes
Total Time:  1 Hour, 45 Minutes


1 lb. Pappardelle’s Venetian Calamari Linguine
3-1/2 Tbsp. extra-virgin olive oil, divided
1-1/4 cup onion, finely chopped
4 cloves garlic, finely chopped
1/4 tsp. crushed Calabrian chiles, jarred
1 (28-oz.) can plum tomatoes, with juices
1/2 tsp. granulated sugar
1/2 tsp. kosher salt, plus more for seasoning
1/4 tsp. ground black pepper, plus more for seasoning
12 large shrimp, peeled & deveined
2 Tbsp. butter
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped


  1. Heat 1-1/2 Tbsp. olive oil in a large pot over medium heat. Add onion and cook until translucent, stirring often, about 3-4 minutes. Add 2 cloves garlic and Calabrian chiles, and cook until aromatic, about 1 minute.
  2. Add tomatoes and juices and bring to a boil. Reduce heat to a simmer, add sugar, and season with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally and crushing tomatoes with a spoon, until sauce is reduced and thickened, about 45 minutes to 1 hour.
  3. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water, and set aside. 
  4. Meanwhile, heat remaining olive oil in a skillet over medium-high heat. Add remaining garlic and cook for 30 seconds, stirring constantly. Add shrimp and season with salt & pepper, to taste. Cook shrimp for 1-2 minutes per side until lightly golden. Transfer shrimp to plate and set aside.
  5. Bring Calabrian chile tomato sauce to a boil, add shrimp and toss to coat. Add pasta to sauce and toss to combine, adding reserved pasta water as needed. Turn off heat and add butter, stirring to combine.
  6. Divide the pasta into serving dishes and top with sauce. Garnish with parsley and basil. Serve and enjoy!