COLOSSAL SHRIMP A LA ROMAGNA
1 lb. fresh pasta
1 lb. shrimp
1/4 lb. pancetta
28 oz. San Marzano tomatoes
8 plum tomatoes
6 cloves garlic
4 tbsp butter
2 tbsp fresh basil
2 tbsp fresh parsley
8 oz white wine
2 tbsp Extra Virgin Olive Oil
½ lb. kale
1 sweet onion
Cut the plum tomatoes in half drizzle with EVOO and 1 clove garlic sliced.
Place tomatoes on a tray and season with salt.
Bake for one hour at 300 degrees.
Remove from oven and remove the skins from the tomatoes.
Julienne one onion and finely chop the rest of your garlic, dice your pancetta small.
Add pancetta and some olive oil to a sauce pan and render the fat.
Once rendered, add the onions and garlic, add 1 tsp. salt and cook on low heat until soft.
Add crushed San Marzano tomatoes and the roasted plum tomatoes and reduce by half and purée.
Season the shrimp with salt and pepper.
Get a hot sauté pan and add olive oil and place shrimp in to sear.
Once Golden on one side, turn over and add white wine and butter.
Drop your fresh pasta in boiling water and cook until it is al dente.
Add kale and tomato sauce to the shrimp and the cooked pasta and fresh herbs.
Toss the pasta and serve.