Shrimp Fra Diavolo

• 1 pd gemelli or other short, tubular pasta
• 2 tsp olive oil
• 1 medium onion (approx 3/4 cp chopped)
• 1 tbsp minced garlic
• 1/4 cp dry red wine (cabernet)
• 1 can (14.5 oz) Italian style stewed tomatoes
• 1 can (8 oz) tomato sauce
• 1 tsp dried Italian seasoning
• 1/2 tsp crushed hot red pepper flakes (or to taste)
• 1 pd peeled medium sized raw shrimp

1. Place pasta in 3 quartes of boiling water. Cook until tender - about 12 to 14 minutes.
2. Meanwhile, heat the oil over medium-high heat in an extra-deep, 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring from time to time, until the onion begins to soften, about 1 minute. Add the garlic. Stir and cook for 30 seconds.
3. Add the wine. Cook, stirring from time to time, for 2 minutes. Add the tomatoes with their juice, tomato sauce, Italian seasoning and crushed red pepper. Cook until the sauce comes to a boil, about 2 minutes more.
4. Add the shrimp. Stir, and cook until the shrimp are just opaque throughout, about 3 minutes. Serve at once over hot, drained pasta.
5. Serve with a crisp green salad and crusty rolls.

gemelli, olive oil, onion, garlic, red wine, italian style stewed, tomato sauce, italian seasoning, hot red pepper, shrimp

Taken from www.epicurious.com/recipes/member/views/shrimp-fra-diavolo-51702201 (may not work)