Spicy Shrimp Pasta

1 lb of shrimp....peel them

Put all of this on top of shrimp and stir:

2 cloves of garlic minced

5-8 dashes of green Tabasco sauce

5 dashes of lousiana hot sauce

salt and pepper and a few flakes of red pepper

melt a tablespoon of butter in pan till it starts to bubble and add shrimp. Cook till pink and then pick the shrimp out of the pan and set aside leaving behind as much garlic as you can.

In the pan add 1/2 of a diced onion and let cook till soft.

Add 1 can of petite diced tomatoes and 1 small can of tomato paste as well as about 1/2 cup of red wine (maybe a little more)  as well as 1/4 cup of water and a pinch of sugar then let it simmer for about 20 minutes. Right at the end I add just a pinch of baking soda and stir. ( it will bubble but it will also reduce a lot of the acidity and make for a smoother sauce)  While that is simmering I boil (in salted water) about 3/4 of a box of whole wheat pasta and just before done I drain them and save just about 2/3 of a cup of pasta water and set aside. Mix the pasta and sauce together and stir and add as much of the pasta water as you think you need to get the consistency you want for the sauce. Taste to see if you need to add a little more salt or pepper. I added a few more flakes of red pepper because I liked it really spicy! Let this sit for about 10 min. Then plate the pasta, sprinkle with Parmesan cheese and top with shrimps and serve! I served with a green salad and garlic bread! It was fantastic!