Shrimp & Guanciale Penne Diavolo

Penne Diavolo with Shrimp

Ingredients:

4 oz guanciale, diced

1 small white onion, finely chopped

1 tsp red pepper flakes (or to taste)

1–2 tsp Diavolo seasoning (My Burlap & Barrel Diavolo seasoning)

2 cups passata (strained tomato puree) (Mutti is my preferred brand)

Kosher salt

1 lb penne pasta (Di Martino is my preferred brand)

1 cup reserved pasta water

2 tbsp butter

1 lb shrimp, peeled and deveined

1 tsp olive oil (Umbrian Gold Olive Oil)

Fresh basil leaves

Instructions:

Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente. Reserve 1 cup of pasta water before draining.

In a wide skillet, cook the guanciale over medium heat until it renders and crisps. Add the onion and sauté until soft. Stir in the red pepper flakes and Diavolo seasoning.

Pour in the passata, season lightly with salt, and simmer 10 minutes. Add the pasta water to loosen the sauce.

Add the drained pasta into the sauce and toss. Stir in butter for richness.

Add shrimp and cook gently until just pink, about 2–3 minutes.

Finish with fresh basil, a drizzle of Umbrian Gold, and serve immediately.

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