To save time (and many days my sanity), sometimes I take the almost homemade route instead making things from scratch. Mixing fresh veggies and fresh herbs with jar spaghetti sauce can give a mediocre sauce a completely different taste. Instead of making this sauce, I used Classico Spicy Tomato and Basil spaghetti sauce and added onions, garlic, pepper flakes and fresh flat leaf parsley. The parsley helps perk up the jar sauce and gives it a fresher taste. If you have fresh basil on hand, throw in a handful of that too. Fra Diavolo means “Brother Devil” in Italian, which should tell you alot about this sauce. The red pepper flakes give it a spicy kick. Feel free to spice it to taste.
1 pound large shrimp, peeled & deveined with tail removed
1 24 oz jar spaghetti sauce
1/2 cup diced onions
3 cloves garlic – minced
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1 tsp red pepper flakes
2 tablespoon olive oil
1/2 pound angel hair pasta
1. Heat large skillet to medium heat.
2. Add onions and cook until softened. Add garlic and red pepper flakes and cook an additional 2 minutes.
3. Add spaghetti sauce and white wine. Cover and turn heat down to low. Simmer for 10 minutes.
4. Heat large pot of water to boiling. Add pasta and cook to al dente according to instructions on box
5. Add shrimp and fresh parsley to spaghetti sauce. Cook shrimp until no longer translucent (about 3 minutes). Remove from heat.
6. Once pasta is done, drain retaining 1 cup liquid. Add pasta to shrimp mixture. If mixture is dry, add a small amount of pasta water until sauce is to desired consistency.