Penne with Shrimp and Spicy Tomato Sauce

Ingredients

• 0.3 cup cilantro leaves chopped
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground ginger 
• 0.1 teaspoon fresh-ground pepper black
• 1 tablespoon juice of lemon 
• 0.3 cup olive oil 
• 0.3 teaspoon oregano dried
• 1.5 teaspoons paprika 
• 0.8 pound penne rigate 
• 0.5 teaspoon salt 
• 1 pound shrimp shelled
• 0.8 cup tomatoes in purée thick canned crushed

Equipment

• bowl
• whisk
• pot

Directions

1. In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
2. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes.
3. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer.
4. Drain. Toss with the tomato sauce.
5. Variations: Penne with Mozzarella and Spicy Tomato Sauce: Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
6. Penne with Sausage and Spicy Tomato Sauce: Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
7. Penne with Grilled Vegetables and Spicy Tomato Sauce: In place of the shrimp, use grilled or sauted vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.
8. Wine Recommendation: With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example.