INGREDIENTS 5 cloves of garlic, peeled and sliced 1 tablespoon olive oil 1/2 cup red wine (we cook with Gallo Hearty Burgundy) 2-28oz cans Redpack crushed tomatoes dried oregano to taste ( 2-3 shakes/pinches to start) black pepper to taste red pepper flakes to taste (1 shake/pinch for mild, 2 for hotter etc.) 16 medium shrimp, cleaned and peeled 1/2 pound spaghetti (this depends on how hungry you are) parmesan to sprinkle on finished dish

This is basically your simple marinara sauce with a kick. To make the sauce, heat the olive oil in a large sauce pot. Add the garlic, being careful not to burn it. When garlic starts to turn golden, add the crushed tomatoes, oregano, black pepper, red wine, and red pepper flakes. This should simmer for about 1 hour. If you use a brand of tomatoes that makes the sauce too thin, add a can of tomato paste early in the cooking stage. If you wait too long to add the paste, the taste may over power your sauce. Taste for seasoning about halfway through the cooking time. If you want the sauce hotter, add more red pepper flakes but be careful because this adds heat quickly. If the sauce looks too thick, add a little water (or wine if you like but not too much or the sauce will start tasting winey.) When the sauce is almost done, cook the pasta according to package directions. When the pasta is almost ready, take some of the Fra Diablo sauce and put it into a separate frying pan on medium heat. Add the shrimp to this frying pan, cooking until shrimp turn pink. I suggest this separate frying pan because it is easier to watch the shrimp cook and avoid overcooking. Drain pasta, add sauce and shrimp. Sprinkle with parmesan. Serve with green salad and Italian bread. Serves 2.